Roasted Poblano Cream Sauce Recipe (Only 6 Ingredients)!
Hearty, roasted poblano peppers pureed with light sour cream, fresh garlic, cilantro leaves, salt and lime juice! Add SO MUCH flavor to all of your favorite Mexican food recipes with this creamy white / green sauce.
Ingredients
- 4poblano peppers
- 1 largeclove of garlic (*or two smaller)
- 1 cuplight sour cream (*see note below)
- 1 smalllime (*juiced)
- 1 tspsalt
- ⅓ cupchopped cilantro leaves (*loosely packed)
Directions
- 1
Preheat oven to 425°F.
- 2
Remove stems and seeds from peppers and cut them in half.
- 3
Line peppers evenly on a large baking sheet, leaving a little space between each.
- 4
Roast peppers for 25-30 minutes until skin is blistered. No need to flip the peppers over halfway, you can just leave them be.
- 5
Remove baking sheet from the oven and allow peppers to cool down enough that you can comfortably handle them.
- 6
Transfer roasted halves to a plastic bag. You can also use plastic wrap if you don't have baggies. This allows peppers to steam and will further loosen tough outer skin.
- 7
Remove peppers from the bag and peel outer skin away. Thorough is good, perfect is unnecessary. A few bits of unpeeled skin will be fine!
- 8
Add roasted/peeled poblano peppers, sour cream, garlic clove, cilantro, salt and lime juice to a food processor.
- 9
Puree ingredients on high speed for 30-60 seconds.
- 10
Transfer sauce to a serving dish and enjoy!
Storage instructions:
- 1
Transfer leftovers to an air-tight, food storage container and store in the refrigerator for 3-5 days.