Easy Roasted Poblano Cream Sauce
If I had to pick my favorite thing about Mexican food, it would be all the sauces and salsas made with chile peppers.
Hands. Freaking. Down. I’m all about the sauces.
They add so much flavor and depth to Mexican dishes that if something I’m eating is ever a little too bland or just plain boring, I simply add some sauce or salsa and I’m good to go. Easy fix! (A legitimate trained chef would probably call that cheating, but oh well. This is real life. I’m just using the salsa to it’s fullest potential. )
Once the poblano cream sauce is made, there are a million different ways to eat it! Here are just a few of my favorite ways.
in chicken burritos
on top of baked chicken
on some fish tacos
as an enchilada sauce
as a condiment on grilled cheese
as a dip for lime tortilla chips
on scrambled eggs
4 poblano peppers
1 tablespoon olive oil
1 cup diced onions
2 teaspoons garlic, minced (about 2 cloves)
8 ounces sour cream
1/2 cup chopped cilantro
salt, to taste
Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.
While the peppers are sweating, heat a small skillet over medium heat and add the olive oil, onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.
Transfer the onions and garlic into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.
Enjoy immediately or transfer into a glass jar and store in the fridge for up to 2 weeks.