Pour this homemade creamy roasted poblano sauce over your tacos, bowls, quesadillas or really just anything to spice up your meals. You can make this sauce mild or spicy based on your preference.
Ingredients you'll need
- Poblano peppers - I use 2 medium size poblano peppers (stems, membranes and seeds removed)
- Jalapeño pepper - I use one jalapeño pepper. For a spicier sauce keep the seeds and membranes, but for a more milder sauce remove all the seeds and membranes
- Garlic clove - one small clove
- Onion - a few slices of onion bout a ¼ cup if chopped.
- Sour cream - to add some creaminess or you can also use Mexican crema
- Lime - juice of half a lime to balance the flavor
- Water - ¼ cup plus more if sauce is too thick
- Kosher salt - I like using Diamond Crystal Kosher Salt
How to make this easy creamy roasted poblano sauce
Start by roasting the poblano, jalapeño peppers and garlic over medium high heat on a griddle, cast iron skillet, or frying pan until all sides are charred. Then set aside to cool down. Remove the stems and all seeds and peel as much of the charred skin. Then add all the ingredients to a hand blender (I find a hand blender to be easier to use with smaller batches of salsa and sauces) or regular blender and blend until smooth. If the sauce is too thick add a little more water.
Adjust the salt if needed and serve with your favorite meal. If using Diamond Crystal Kosher Salt I use ½ teaspoon + more if needed, but if you use other brands or regular table salt start with ¼ teaspoon and adjust from there.
How to serve this creamy poblano salsa
My favorite ways to serve this poblano sauce is over ground beef rolled tacos, air fryer chicken tacos, shredded beef tacos , air fryer chicken tacos, California Burrito or carne asada fries to name a few of my favorite recipes.
You can also serve as a dip with air fryer corn tortilla chips and serve as an appetizer.
Notes and tips
You can store this small batch green sauce in a air tight container in the refrigerator for 5-7 days. If the sauce solidifies just add a splash of water and stir with a spoon.
Creamy Roasted Poblano Sauce
Ingredients
- 2 Poblano peppers
- 1 Jalapeño pepper *See note
- 1 Garlic clove
- ¼ cup Sliced onion *see note
- 1-2 tablespoon Sour cream
- ½ Lime (juice of ½ lime)
- ¼ cup Water + more if needed
- ½ teaspoon Kosher salt
Instructions
- Start by lining a pan with aluminum foil and roasting the poblano, jalapeño peppers and garlic over medium high heat on a griddle, comal, or cast iron skillet until all sides are charred
- Then set aside to cool down
- Remove the stems, membranes and all seeds from the peppers and peel as much of the charred skin
- Then add the peppers, garlic, onion, 1 ½ tablespoon of sour cream, ¼ cup water, juice of half a lime and ½ teaspoon kosher salt to a blender and blend until smooth. If the sauce is too thick add a little more water.
- Adjust salt if needed and serve.
Notes
Others salsas and sauces to try!
Salsa Chile Morita
Spicy Mexican Red Salsa
Roasted Tomatillo Salsa
Molcajete Salsa
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