20-Minute Poblano Cream Sauce
This roasted poblano cream sauce is smoky, silky, and packed with Tex-Mex flavor. Charred poblano peppers and jalapeño are blended with Salvadoran crema, garlic, onion, and chicken bouillon for a rich, restaurant-style sauce. Serve this creamy poblano sauce over chicken, fish, enchiladas, or toss it with pasta for an easy flavor-packed meal.
Servings: 6 servings
Calories: 112kcal
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.
Nutrition
Calories: 112kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 223mg | Potassium: 221mg | Fiber: 1g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 52mg | Calcium: 87mg | Iron: 0.3mg
