Creamy Poblano Sauce
Served piping hot this poblano sauce is an amazing addition to burritos, tacos, enchiladas or your favorite fish, chicken or beef dish.
Ingredients
- 4 poblano peppers (2-3 if large size peppers)
- 2 Tablespoons butter salted or unsalted
- ⅓ cup diced onion about ½ of medium onion
- 1 clove garlic minced
- 4 Tablespoons all purpose flour
- 1 cup chicken stock (use vegetable stock for vegetarian version)
- 1 cup half and half could substitute whole milk
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 Tablespoon lime juice about ½ lime, juiced
- 12 leaves cilantro approximately
Instructions
- Roast peppers until charred and blistered over open flame, grill, in 425 degree oven, or under broiling, turning for even roasting.
- Place hot peppers in plastic bag or in bowl covered with plastic wrap until cool enough to handle.
- Peel peppers and then cut flesh away from stem, ribs and seed. Dice.
- Melt butter over medium heat and then add onion peppers, stirring frequently until onions are limp.
- Add garlic and cook for 1 minute.
- Mix the stock and cream (half and half) and whisk in the flour, whisking until all lumps are gone.
- Slowly stir in the stock mixture, salt and cumin to the pepper mixture and keep cooking and stirring until thicked.
- Stir in the lime juice and cilantro and cook for an additional 4-5 minutes.
- If a smoother sauce is desired it can be blended with an immersion blender or briefly in a food processor before serving.
Notes
- Use a small paring knife and scrape peppers to peel.
- Vegetable stock may be substituted for chicken stock if a vegetarian sauce is desired.
- If using an immersion blender it's helpful to make the sauce in a deeper saucepan.
Nutrition
Calories: 106kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 232mgPotassium: 204mgFiber: 1gSugar: 3gVitamin A: 520IUVitamin C: 50mgCalcium: 45mgIron: 1mg
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