How To Make Poblano Cream Sauce
The blend of spicy & tangy hints in this poblano cream sauce elevates Mexican dishes to a new level. Whip this up with just 4 ingredients.
Prep:
5 mins
Cook:
15 mins
Total:
20 mins
Ingredients
- 1 lb poblano peppers
- 4 cloves garlic
- ¼ cup Mexican crema, or sour cream
- 1 tsp salt
Instructions
-
Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees F for 20 to 30 minutes, or until the skins char and bubble.
- Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
- Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
- Process until nice and smooth.
-
Adjust for salt and serve as desired. Enjoy!
Recipe Notes
You can also broil them for about 12 to 15 minutes to the same effect.
Nutrition
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