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Whether you’re a fan of spicy food or just looking to add some extra flavor to your next meal, our Roasted Poblano Cream sauce is the perfect choice. Made with fresh poblano peppers, sour cream, and a few other simple ingredients, this sauce is both delicious and easy to prepare.

Roasted Poblano Cream sauce is the perfect summertime condiment. This sauce imparts a delectable spicy creamy flavor to enhance anything that comes off the BBQ grill. Poblano cream sauce can be made a few days before any weekend grilling, it will last in the refrigerator for up to a week.

TABLE OF CONTENTS

Ingredients for Roasted Poblano Cream Sauce

Peppers: Poblano peppers, and serrano or jalapeño(optional)

Sour cream: Mexican sour cream or Mexican crema

Garlic: garlic cloves, minced

Seasonings: kosher salt or sea salt, and onion powder.

Optional: cilantro leaves (1/4 cup)

Why Roast Your Poblano and Chile Peppers?

Poblano peppers need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest.
Roasting or charring poblano peppers can enhance your Mexican dishes with a delightful smoky-sweet flavor!

different Ways to Roast Poblanos

Roasting Poblanos and Making Sauce

Set peppers onto a parchment lined baking sheet, and bake them at 350° F for 20-25 minutes, or until the skins char and bubble.

Remove the peppers from oven.

To prepare charred poblano peppers, place them in a plastic storage bag or a covered bowl and let them steam for about 10 minutes. This process will help to loosen the skin.

After roasting the peppers, let them cool down and use a towel or fork to remove the skin by gently peeling it off. Make sure to discard the skin, and your charred poblano peppers are now ready to use for your recipe.
Place chile peppers into the blender, and add the remaining ingredients to the blender or food processor.

Blend for 2 minutes, or until well blended and creamy, salt to taste. Enjoy!

STORING
If you have any leftover poblano cream sauce, you can store it in an airtight container in the fridge for up to one week. However, please note that spicy poblano cream sauce cannot be frozen as it may not retain its original texture and flavor upon thawing.