Poblano Cream Sauce Blend

Poblano cream sauce brings lush, smoky flavor to everything from roasted veggies to chicken tacos It comes together with just a few staple ingredients and is secretly surprisingly easy to make at home Whenever I serve this at dinner parties the bowl is always scraped absolutely clean

I discovered this recipe on a whim after buying a few extra poblanos at the market and it quickly became my go to sauce for big family gatherings Everyone always asks for the recipe as soon as they try it

Ingredients

• olive oil: brings everything together and helps the vegetables roast up golden Look for olive oil that tastes fresh and grassy if possible
• onion: adds aromatic sweetness to balance the mild heat of the peppers Grab a firm onion with shiny skin
• poblano peppers: the star of the show Imparts a deep green flavor that is just the right amount of earthy and mild Check for glossy skin and avoid any with big soft spots
• butter: gives the sauce richness Use real butter for creaminess
• flour: helps achieve the proper thickness Opt for unbleached all purpose flour for best results
• chicken broth: brings a savory undercurrent Choose a broth with clean ingredients for maximum flavor
• sour cream: the secret to silky texture Go for full fat sour cream for the best luscious mouthfeel
• garlic: gives gentle warmth and a classic Mexican profile Pick heads of garlic that feel heavy and firm
• cumin: this spice rounds out everything with a hint of earthiness Toasted cumin makes it extra pungent
• salt: brings out the best in each ingredient Kosher salt dissolves evenly throughout the sauce
• black pepper: adds a light kick Freshly cracked pepper is best for its bright bite

Step-by-Step Instructions

Preheat and Roast:

Set your oven to 375 degrees Slice the poblanos in half and scoop out the seeds and membranes Roughly chop the onion Combine poblano halves and onions on a baking sheet Drizzle with olive oil sprinkle with a bit of salt and pepper Toss gently to coat everything in oil Place poblanos skin side up so they char properly Roast until the peppers are blistered and onions are caramelized about half an hour

Steam and Peel:

Transfer the hot roasted peppers into a bowl and cover tightly with plastic wrap or move them into a plastic bag Seal and let them steam for about ten minutes This makes the tough skins loosen Once cool enough handle the peppers gently and peel off the skins Discard the skins you want the flesh only

Make a Roux:

Set a skillet over medium high heat Add the butter and let it melt Once melted sprinkle in the flour Whisk continuously until you have a thick smooth mixture Cook this for three to four minutes until it smells nutty and just starts to turn pale brown

Thicken Sauce:

Slowly pour in chicken broth while whisking This helps prevent lumps Let this mixture simmer gently for five to ten minutes until it thickens to the consistency of gravy

Blend It All:

In a blender or food processor add the creamy roux the peeled roasted poblanos caramelized onion sour cream garlic cumin and salt Blend on high until completely smooth Taste the sauce and add extra salt and pepper if desired I like to blend for a minute to get an ultra velvety finish

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I will always remember the first time my nephew dunked a roasted potato wedge into this sauce at Sunday lunch and gleefully declared it his new favorite snack Poblanos have become an unofficial mascot for family meals since then

Storage Tips

Poblano cream sauce will stay fresh in a sealed container in the fridge for up to four days Let it cool completely before storing for maximum freshness If reheating stir gently over low heat on the stovetop to maintain the creamy texture You can also freeze it in small portions just whisk well after thawing to bring it back together

Ingredient Substitutions

You can swap the chicken broth for vegetable broth if you want a vegetarian version For extra richness try adding a splash of heavy cream with the sour cream If poblano peppers are hard to find mild green bell peppers with a little canned green chile make a fair stand in though the smoky depth will be less pronounced

Serving Suggestions

I love pouring this sauce over enchiladas grilled chicken or roasted potatoes It adds a gourmet feel to tacos or breakfast eggs and pairs nicely with grilled fish For parties serve warm as a dip with homemade tortilla chips or drizzle across a platter of sauteed vegetables

Cultural Context

Poblanos are a staple pepper in many central Mexican dishes prized for being both deeply flavorful and gentle on heat The velvety sauce nods to classic Mexican crema but introduces a modern flair thanks to the deep roasted notes of the peppers and aromatic spices This versatile condiment brings a bit of fiesta to any meal

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When I serve this sauce the aroma always draws a crowd to the kitchen It is just the kind of recipe that becomes part of your family repertoire elevating everyday meals into something you remember

Frequently Asked Questions

→ How spicy is poblano cream sauce?

Poblanos are generally mild, offering more smoky flavor than heat. The sauce is creamy with a subtle warmth, not overwhelming spice.

→ Can I make this sauce ahead of time?

Yes, it keeps well refrigerated for up to three days. Gently reheat before serving, stirring to restore a smooth texture.

→ What dishes pair well with this sauce?

This sauce complements grilled chicken, fish, vegetables, tacos, enchiladas, or can be used as a flavorful dip for chips.

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can be substituted for a lighter, tangy finish, though the texture may be slightly less rich.

→ Is it possible to freeze poblano cream sauce?

Freezing is possible, though the texture may change upon thawing. Whisk well after defrosting to restore smoothness.