Creamy Roasted Poblano Sauce
Pour this creamy roasted poblano sauce over your tacos, bowls, quesadillas or really just anything to spice up your meals
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
Jalapeño pepper - to make the sauce spicier keep the the seeds and membrane and only remove the stem.
For this sauce I remove all seeds from poblano peppers and keep the seeds from the jalapeño pepper for a spicier sauce
Onion - I only use a small handful, about a ¼ cup
Kosher salt - I use Diamond Crystal Kosher Salt in this recipe. If using another brand or table salt start with ¼ teaspoon of salt and adjust from there
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