Description
Make a rich, smoky poblano cream sauce from scratch. This recipe details how to roast the peppers for depth and create a smooth, flavorful sauce perfect for pasta, chicken, or enchiladas.
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (optional)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- 1 teaspoon lime juice
Instructions
- Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently until the skin is blackened on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam.
- Peel the charred skin from the peppers. Remove the stems and seeds. Coarsely chop the roasted pepper flesh.
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Add the chopped roasted poblano peppers and cumin to the saucepan. Cook for 2 minutes, stirring occasionally.
- Pour in the chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to combine.
- Carefully transfer the mixture to a blender. Blend until completely smooth. Return the sauce to the saucepan.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese (if using). Heat gently, stirring until the cheese melts and the sauce is warmed through. Do not boil.
- Stir in the salt, pepper, and lime juice. Taste and adjust seasoning as needed.
Notes
- For a spicier sauce, add one seeded jalapeño or serrano pepper along with the poblanos during roasting.
- If you prefer a thinner sauce, add a splash more broth or cream until you reach your desired consistency.
- This sauce pairs well with grilled chicken breasts, shrimp tacos, or tossed with fettuccine pasta.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 4
- Cholesterol: 45