Name: Poblano Cream Sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pound poblano peppers (about 4-5); ⅓ cup sour cream or Mexican crema; ¼ cup cilantro; 4 cloves garlic; 3 tablespoons whole milk; 2 tablespoons lime juice (about 1 lime); 1 teaspoon kosher salt

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Introduction

This creamy poblano sauce is a versatile and flavorful addition to many dishes, from tacos to grilled meats. Roasted poblanos blended with sour cream and fresh cilantro create a smooth, smoky sauce with a hint of lime brightness. It’s simple to make and adds a delicious kick to your meals.

A white bowl filled with smooth pale green creamy sauce topped with small pieces of chopped dark green herbs. A black spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface next to some dark green cilantro leaves and two halves of a bright green lime at the bottom left. To the right edge, parts of a white bowl with yellow corn and another with a colorful salad of red tomatoes, yellow corn, and white cheese are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound poblano peppers (about 4-5)
⅓ cup sour cream or Mexican crema
¼ cup cilantro
4 cloves garlic
3 tablespoons whole milk
2 tablespoons lime juice (about 1 lime)
1 teaspoon kosher salt

Instructions

Step 1: Preheat your broiler and place the poblano peppers on a baking sheet. Broil for about 10 minutes, turning halfway through, until the skins are blackened and blistered.
Step 2: Remove the peppers from the oven and cover them with aluminum foil or plastic wrap. Let them rest for 10 minutes to steam, which loosens the skins.
Step 3: Peel off as much of the charred skin as possible. Make a vertical slit down one side of each pepper and carefully remove the seeds and veins.
Step 4: Place the peeled poblanos in a blender along with the sour cream, cilantro, garlic, milk, lime juice, and kosher salt. Blend until smooth.
Step 5: Taste the sauce and adjust the salt or lime juice if needed. Serve immediately or refrigerate until ready to use.

Tips & Variations

For a smokier flavor, leave some bits of charred skin in the sauce when blending.
If the sauce feels too spicy, blend in ¼ to ½ an avocado to mellow the heat; you may need to add extra milk to adjust the consistency.
If you don’t have a broiler, roast the poblano peppers over an open flame on your stovetop, turning frequently until evenly charred.
Use half-and-half or heavy cream instead of whole milk for an extra rich and creamy sauce.

Storage

Store the poblano cream sauce in an airtight container in the refrigerator for up to 4 days. Stir well before using. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen it if it thickens.

How to Serve

This dish is a layered salad served in a white bowl. The bottom layer is fresh green lettuce leaves spread across the bowl. On top, there are sections of bright yellow corn, red cherry tomatoes (some halved), and dark red kidney beans all around the edges. In the center is a generous portion of cooked ground beef mixed with small bits of caramelized onions. Thin slices of avocado are placed on one side. The entire dish is sprinkled with crumbled white cheese and chopped fresh green herbs. A light green creamy dressing is drizzled over all the layers, adding a smooth texture and color contrast. A silver spoon with a black handle rests inside the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, the sauce can be made a day or two in advance. The flavors will meld and deepen as it rests in the refrigerator.

Is this sauce very spicy?

Poblano peppers are mild to medium in heat, so the sauce is generally mild. However, removing the seeds and veins reduces spiciness, and adding avocado can help tone down the heat further.