Poblano Sauce
This Poblano Sauce is a creamy, smoky delight! Perfect for drizzling over tacos or as a dip for chips.
Servings: 4 servings
Ingredients
For the Sauce:
- 1 pound poblano peppers
- 5-6 cloves garlic fresh
- 5-6 whole green onions
- 1 tablespoon olive oil
- 4 ounces cream cheese
- 1 cup sour cream
- 1 teaspoon fresh lime juice
- Salt and pepper to taste
Instructions
Directions:
- Step 1: Roast the Poblano Peppers - Preheat your oven to 450°F (232°C). Place the poblano peppers on a roasting pan and roast them for about 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Step 2: Prepare the Aromatics - While the peppers are roasting, chop the garlic and green onions. Sauté them in olive oil over medium heat for about 2-3 minutes until fragrant.
- Step 3: Peel the Peppers - After roasting, cover the peppers in a bowl with plastic wrap for about 10 minutes to steam. Peel the skins and remove the seeds.
- Step 4: Blend the Ingredients - In a blender, combine the roasted peppers, sautéed garlic and green onions, cream cheese, sour cream, lime juice, salt, and pepper. Blend until smooth.
- Step 5: Taste and Adjust - Taste the sauce and adjust seasoning as needed.
- Step 6: Serve and Enjoy - Use immediately or store for later. Enjoy warm or cold!
Equipment
- Blender or food processor
- Roasting pan
- Knife and cutting board
- Measuring cups and spoons
- Spatula
Notes
- For a vegan option, use dairy-free cream cheese and sour cream.
- Add jalapeños for extra heat!
- This sauce can be made ahead for better flavor.