If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H The best part? You only need 4 simple ingredients in order to make it! Poblano peppers, garlic, Mexican crema (or sour cream) and a little bit of salt come together to make this incredible poblano sauce. It’s very easy to customize with other ingredients, like fresh cilantro, freshly squeezed lime juice, or spices like chili powder or cumin. Consider this a delicious base recipe you can make your own. Let’s talk about how to make poblano cream sauce, shall we?
Poblano peppers Garlic cloves Mexican crema (or sour cream) Salt
Roast the peppers. First, roast your awesome poblano peppers over your stove top flame until, rotating often, until the skins char and blister up, about 10 minutes. You can also roast them in the oven on a baking sheet. Steam them. Cool and set the peppers into a plastic bag to steam. This will help loosen the skins. Most times I can just peel the skin right off without steaming. Remove the skins and discard them. Blend it up! Next, add the poblanos to a food processor with some garlic cloves, Mexican crema or sour cream, and a bit of salt. Process the mix until nice and smooth. BOOM! DONE! Easy, right? This creamy poblano sauce is amazing, huge on flavor, great with so many dishes. You won’t find a sauce like this in grocery stores. Drizzle it over pulled pork sandwiches or over a nice steak. Consider it as a replacement for guacamole! Use it anywhere you’d use your favorite guacamole recipe. It’s seriously so good. I do not recommend freezing this poblano cream sauce.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
