Ingredients
Ingredients
- 1 pound poblano peppers (about 4-5)
- ⅓ cup sour cream or Mexican crema
- ¼ cup cilantro
- 4 cloves garlic
- 3 tablespoons whole milk
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt
Instructions
- Roast the Poblanos: Place the poblano peppers on a baking sheet and set the oven's broiler to high. Broil the peppers for about 10 minutes, turning them halfway through, until the skin is blackened and blistered all over.
- Steam to loosen skin: Remove the baking sheet from the oven and immediately cover the peppers with aluminum foil or plastic wrap. Let them sit for 10 minutes, allowing the steam to loosen the skin for easy peeling.
- Peel and seed peppers: Uncover the peppers and gently rub off as much blackened skin as possible. Make a vertical slit down one side of each pepper, then carefully remove the seeds and inner veins to reduce bitterness.
- Blend the sauce: Transfer the peeled and seeded poblano peppers to a blender. Add sour cream, cilantro, garlic cloves, whole milk, lime juice, and kosher salt. Blend everything on high until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed by adding more salt.
Notes
- Removing the blackened skin improves the texture and flavor, so do not skip the steaming and peeling step.
- If you prefer a spicier sauce, retain some seeds or use roasted jalapeños instead of poblanos.
- Use Mexican crema as a substitute for sour cream for a richer, tangy flavor.
- This sauce pairs wonderfully with grilled meats, tacos, enchiladas, or as a creamy dip for chips and veggies.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Baking
- Cuisine: Mexican
