Ingredients
4 large poblano peppers (roasted, peeled, and seeded)
1 tablespoon olive oil
1/2 onion, chopped
3 garlic cloves, minced
1/2 cup chicken or vegetable broth
1/2 cup heavy cream or Mexican crema (or coconut cream for dairy-free)
1/2 teaspoon ground cumin
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan or Cotija cheese
Instructions
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Roast Poblano Peppers:
Roast over open flame or under a broiler until blackened. Steam in a bowl covered for 10 minutes, then peel and remove seeds. -
Sauté Aromatics:
Heat olive oil in a skillet. Add chopped onions and garlic. Cook until soft and fragrant. -
Blend:
In a blender, combine roasted poblanos, sautéed onions and garlic, broth, cream, cumin, and optional cheese. Blend until smooth. -
Simmer:
Return sauce to skillet and simmer for 5–10 minutes, stirring occasionally, until slightly thickened. -
Adjust & Serve:
Season with salt and pepper to taste. Serve warm or cool and refrigerate.
Notes
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Roast thoroughly for maximum flavor; charred skins add depth.
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Simmering enhances flavor and allows the sauce to thicken naturally.
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For extra heat, add jalapeño or chipotle to the blender.
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Consistency control: Add more broth to thin, or simmer longer to thicken.
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Dairy-free? Use coconut cream and veggie broth for a vegan version.
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Freezer-friendly: Freeze in portions and thaw as needed.
- Prep Time: 15 minutes
- Cook Time: 15minutes