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 mins
Total Time20 minutes mins
Course: Dip, Sauce, Vegetarian
Cuisine: Mexican
Servings: 6
Calories: 170kcal
- 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
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.
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