Creamy Poblano Sauce
Pam
Served piping hot this poblano sauce is an amazing addition to burritos, tacos, enchiladas or your favorite fish, chicken or beef dish.
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Course Sauce
Cuisine Mexican
Servings 8 servings
Calories 106 kcal
- 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
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.
- 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.
Calories: 106kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 232mgPotassium: 204mgFiber: 1gSugar: 3gVitamin A: 520IUVitamin C: 50mgCalcium: 45mgIron: 1mg