Category: Dinner

Poblanos are large, deep green chili peppers originating from Puebla, Mexico. They are known for having a mild, earthy flavor, occasionally packing a little heat. To me, it’s the perfect combination of bell peppers and Jalapenos. After roasting, they develop a rich, sweet, and smoky flavor. You can find Poblanos in the produce section at almost any grocery store. What I love most about this sauce is that it takes simple, fresh ingredients and transforms them into a delicious sauce that elevates any meal. It tastes and looks restaurant-quality, but is so easy to make! The bright green color of the sauce instantly makes any plate a bit more interesting and visually appealing. And who doesn’t love zesty, refreshing flavors in the summertime? This sauce could be paired with any Mexican-style dish, steak, or even fish.

I LOVE making sauces for food. I feel like it always adds the extra pizzazz that you didn’t know you needed. As I’ve gotten more comfortable in the kitchen, I’ve also become more experimental with extra details. For some people, sour cream and salsa will always be enough for taco night. But if you’re like me, going the extra mile is worth it to up the flavor and elevate your meal. It may be extra, but why limit frills to eating out when you can treat yourself at home? When I cook Mexican-style food, I’m always looking for a way to incorporate a sauce, whether it be spicy, creamy, or refreshingly zesty. There are just too many possibilities! And this is an easy recipe to practice sauce-making at home. Fix it for yourself, or to impress guests the next time you host!

Roasted Poblano crema

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Course: Appetizer, Main Course, sauces, Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

• 2 Poblano peppers
• 1/3 cup Cilantro (loosely packed)
• 2/3 cup Greek Yogurt
• 1/4 tsp salt
• 1 Lime (Juiced & zested)
• 1/2 tsp Garlic (Minced)

Equipment

• Food Processor (Or Immersion Blender)
• Conventional Oven

Method

 

Char peppers

1. Set the oven to broil on high, then place the poblanos directly on the rack. Cook for 8 to 12 minutes until the skin is blistered.
   
Every oven is different so check halfway through and turn/flip the peppers as needed to ensure even blistering.
2. Once the poblanos are charred, place them in a bowl or container with a lid. Let cool 10 minutes.
   
3. You should now be able to easily peel the skin off the peppers. Next, remove the stem and any seeds inside.
   
I slice along the length of the pepper to open it up and scrape the seeds out.

Blend Sauce

1. Finally, combine the peeled and seeded poblanos, cilantro, Greek yogurt, salt, lime juice, zest, and garlic in a food processor and blend until smooth. Taste and adjust as needed.
   
Alternatively, a handheld immersion blender works well too.

Notes

For a thinner sauce, use more lime juice and less Greek yogurt. To thicken the sauce, adjust with more Greek yogurt.