Roasted Poblano Cream Sauce
This roasted poblano cream sauce is the kind of recipe that proves a handful of simple ingredients and 20 minutes can turn into something seriously flavorful. Fresh poblano peppers and a jalapeño are roasted until smoky and blistered, then blended with crema, garlic, white onion, and a little chicken bouillon for a smooth, creamy green sauce with restaurant-style flavor.
It's the same creamy poblano sauce I use in my espagueti verde recipe, but I don't stop there. I spoon it over grilled chicken, drizzle it on fish tacos, use it for enchiladas, or toss it with pasta. Once you have a batch in the fridge, you'll find plenty of reasons to use it.
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Jump to:
A Note from Angela
I've loved this poblano cream sauce long before I ever started making it at home. Growing up in Dallas, my go-to order at Mi Cocina was always Ernie's Chicken - roasted chicken covered in the dreamiest poblano cream sauce.The sauce is rich and velvety, slightly smoky from the peppers, and the kind of restaurant meal I still crave. Even though I live in Houston now, it's one of those dishes I have to order whenever I'm back visiting Dallas.
Years after trying it for the first time, those same flavors inspired me to create my own roasted poblano cream sauce at home. After testing, I found the secret was keeping the ingredients simple and letting the poblanos be the star. Roasting the peppers first brings out their natural sweetness and creates that deep, smoky flavor you just don't get from raw poblanos.
Ingredient Notes
This roasted poblano sauce uses just a handful of ingredients, so each one plays an important role in creating its smoky flavor and silky texture.
- Poblano peppers are the star of this sauce and give it that signature earthy, slightly smoky flavor. While poblanos are considered a mild chile pepper, their flavor becomes deeper and sweeter after roasting.
- A seeded jalapeño pepper adds just enough heat to balance the richness of the cream sauce without making it spicy. Removing the seeds and membranes keeps the flavor mild while still adding that fresh chile flavor.
- Salvadoran crema is my favorite choice because it gives the sauce a rich, silky texture with a slightly tangy flavor. It's thicker and saltier than Mexican crema, which helps create a creamy sauce without needing heavy cream. Sour cream can also be used as an easy substitute, but the flavor will be slightly tangier and the sauce may be a little thicker.
- Whole milk thins the crema and helps everything blend into a smooth, pourable sauce. It keeps the sauce creamy without making it overly rich or heavy.
- White onion adds a subtle savory sweetness and helps build the base flavor of the sauce. Since the onion gets blended and simmered, it mellows out and blends into the background instead of overpowering the roasted poblanos.
- Chicken bouillon paste is my secret ingredient for restaurant-style flavor. It adds saltiness, depth, and a savory flavor that makes the sauce taste like it simmered much longer than it actually did. It blends easily into the sauce and gives you more concentrated flavor than regular chicken broth.
How to Make Poblano Cream Sauce
Making homemade sauces is all about building flavor in layers. Roasting the peppers first creates smoky depth, while a quick simmer brings everything together into a smooth, silky sauce.
Step 1: Turn your oven broiler to high (or preheat to 550°F). Place the peppers on a baking sheet and broil for about 5 minutes per side, flipping once, until the skins are dark, blistered, and charred.
Step 2: Transfer the roasted peppers to a bowl and cover tightly, or place them in a sealed plastic bag. Let them steam for about 5 minutes.
Once they're cool enough to handle, gently rub away the loosened skins with your fingers. The goal is to remove most of the tough outer skin so the sauce blends silky smooth.
Remove the stems and seeds for a mild, smooth sauce.
Step 3: Add the roasted peppers to a blender with white onion, garlic, Salvadoran crema, whole milk, and chicken bouillon paste. Blend until completely smooth and creamy.
Taste the sauce and adjust with salt if needed. I usually add about ½ teaspoon, but this will depend on the saltiness of your crema and bouillon.
Step 4: Pour the poblano sauce into a skillet over medium-low heat. Bring it to a gentle simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
As it cooks, the sharpness from the onion and garlic mellows, the flavors blend together, and the sauce turns rich and velvety.
Tips for the Best Poblano Sauce
- Roast the peppers until deeply charred and blistered. This develops smoky flavor, brings out their natural sweetness, and helps the tough outer skins peel off easily.
- Blend the poblano sauce longer than you think. Extra blending time breaks down the peppers and creates a smooth, creamy texture.
- Adjust the jalapeño to control the heat. Remove the seeds for mild flavor, leave some in for more spice, or skip it completely for a milder sauce.
- Simmer gently over low heat. Avoid boiling cream-based sauces because high heat can cause separation. A slow simmer keeps the sauce smooth and silky.
Storage Tips
This homemade poblano cream sauce stores well, making it perfect for prepping ahead and adding quick flavor to weeknight dinners.
Store leftover poblano sauce in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it chills, so stir in a splash of milk when reheating to bring back the smooth, creamy consistency.
Because this sauce is made with crema and milk, freezing can change the texture and cause separation once thawed. For the best flavor and consistency, I recommend enjoying it fresh.
More Homemade Sauce Recipes
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks! 🤠
20-Minute Poblano Cream Sauce
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Baking Sheet
- Skillet
Ingredients
- 3 poblano peppers
- 1 jalapeno pepper
- ½ white onion
- 2 garlic cloves
- 1 cup salvadorian crema or sour cream
- ¾ cup whole milk
- 1 teaspoon chicken bouillon paste
- ½ teaspoon salt
Instructions
- Turn your oven broiler to high (or preheat to 550°F).
- Place the jalapeno and poblano peppers on a baking sheet or directly on the oven rack. Broil for 5 minutes per side, flipping once, until the skins are charred and blistered.
- Once the peppers are roasted, place them in a covered bowl or plastic Ziplock bag and seal it for about 5 minutes to let them steam.
- Then rub off the loosened skins with your fingers or rinse gently under cool water; the skins should slide right off. Remove the stems (and seeds if you want less heat).
- Add the peeled poblanos to a blender with the white onion, garlic, crema, milk, chicken bouillon paste, and salt. Blend until smooth. Taste and adjust as needed.
- Pour the green sauce into a skillet over medium-low heat. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
Notes
- Roast the peppers until deeply charred and blistered. This develops smoky flavor, brings out their natural sweetness, and helps the tough outer skins peel off easily.
- Adjust the jalapeño to control the heat. Remove the seeds for mild flavor, leave some in for more spice, or skip it completely for a milder sauce.
- Simmer gently over low heat. Avoid boiling cream-based sauces because high heat can cause separation. A slow simmer keeps the sauce smooth and silky.
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days.
