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A poblano cream sauce made with roasted poblano peppers, sour cream, mayonnaise, garlic, lime juice, cilantro, salt and pepper inside a glass dipping cup and garnished with cilantro leaves and chives.
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4.14 from 37 votes

Poblano Cream Sauce

This Poblano Cream Sauce is excellent on steak, fish tacos, burritos, enchiladas, baked chicken and even on top of eggs. A must-make sauce!
Prep Time20 minutes
Total Time20 minutes
Course: Dip, Sauce, Vegetarian
Cuisine: Mexican
Servings: 6
Calories: 170kcal

Ingredients

  • 1 poblano pepper roasted, skin, seeds and stem removed
  • ½ cup full fat sour cream
  • ½ cup mayonnaise
  • 1-2 garlic cloves
  • ¼ cup fresh cilantro
  • 2 tablespoons lime juice
  • salt and pepper to taste

Instructions

  • Rinse poblano pepper and using a pair of tongs, roast pepper over open flame on stove on all sides until skin is completely charred.Note: You can also roast pepper in a pan with a drop of oil over medium heat, rotating pepper as skin chars. Or place in the oven and broil for about 15 minutes, turning pepper over half way through roasting.
  • Once pepper is charred, place in a plastic container or in between paper towels and allow pepper to "sweat" for 10 minutes.
  • Under running water remove outside skin. Open pepper with fingers (or use knife to slice open on a cutting board) and remove seeds and stem.Pepper is now ready for sauce.
  • Add pepper, garlic, mayonaisse, sour cream, cilantro, lime juice, salt and pepper to a blender, chopper or food processor.
  • Refrigerate until ready to use.

Nutrition

Serving: 6g | Calories: 170kcal | Carbohydrates: 2g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 134mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 0.1mg