Roasted Poblano Sauce – Fresh roasted poblano peppers. Sauteed onions and garlic. Sour cream. All processed together into a comforting cream sauce with just a hint of heat. I could eat a boot with this sauce on it.
Roasted poblano sauce.
I’m not sure what it is about roasting peppers that makes them that much more irresistible. The roasted flavor, the change in color, the soft yet crispy texture of the peppers, or the wonderful roasted smell that fills the house. Personally, I’d have to say all those reasons is why roasted peppers are just so hard darn to resist.
Once you roast the peppers, immediately toss them into a bowl and cover tightly with plastic wrap. Let the peppers “stem” for 10 minutes. It’s really cool the way the skin just peels right off after steaming. If a little bit of the charred skin sticks to the pepper that’s okay, I just call it “added flavor” and you can go ahead and chop up that pepper and toss that baby into the food processor.
We are ready for take off!
Ok, really ready to process but ready for take off sounds much cooler. 🙂
Roasted Poblano Sauce
Perfect on Terrific Tofu Taco Meat, enchiladas, nachos, empanadas…almost anything! It’s also great as a dip for chips or veggies. And don’t forget about the black bean enchiladas with poblano sauce. Just be sure when adding the sauce to a food you’re going to actually bake, to add 1/2 cup veggie stock so the sauce will bake well.
All this talk of Poblano Sauce is making me hungry and guess what? I have some safely tucked away in my refrigerator, so I’m now leaving you and going to eat. Yum! Yum! Yummmmm! 🙂
Fresh roasted poblano peppers. Sauteed onions and garlic. Sour cream. All processed together into a comforting cream sauce with just a hint of heat
- 4 fresh Poblano peppers
- 1 cup diced onion
- 2 large cloves fresh garlic, chopped
- 1 cup light sour cream
- 1 Tablespoon olive oil
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon ground coriander
- Turn the oven on to broil.
- Line a baking pan with foil.
- Rub each Poblano pepper with a little olive oil and then lay them on the baking pan.
- Place the pan with peppers about 3 to 4 inches below the broiler. Every couple of minutes check on them. Once they begin to char, turn peppers so other side can char. Repeat until all sides are charred. Entire process takes about 8 to 12 minutes.
- Once peppers are roasted, remove from oven and put into a glass mixing bowl. Immediately cover top with plastic cling wrap and let steam for about 10 minutes.
- While peppers are steaming, heat skillet over medium heat with 1 Tablespoon olive oil, onions, garlic and 1/2 teaspoon salt. Let cook until onions are translucent. Remove from heat and set aside.
- Take the peppers out of the bowl. Place each pepper one at a time onto a cutting board. Cut off the top part with the stem. Then slice down the middle of one side and open the pepper up so it is spread out with one side down on the cutting board. Take a knife and scrape the membrane and seeds off, then flip the pepper over onto the other side and scrape off the skin. Repeat until all peppers have stems, seeds, membrane and skin removed. If some skin stays intact, that’s ok. You just want to get at least 75% of the browned charred skin off.
- Chop cleaned peppers and put into food processor. Add onion mixture, sour cream, coriander and cumin. Process for a minute or two until creamy. Taste and if more salt is need add another 1/4 teaspoon, process again, and taste. Remember, whatever food item you put the sauce on will add salt and flavor so you want the sauce to have a mild saltiness, not too much.
- Enjoy drizzled over tacos, enchiladas, nachos, empanadas, etc. or as a dip for chips or veggies!
- This sauce is intended to use as a condiment and to pour OVER Terrific Tofu Taco Meat, enchiladas, nachos, empanadas, etc. or as a dip for chips or veggies. If you want to use this recipe as a sauce to BAKE with, add 1/2 cup vegetable stock to recipe.
- Lasts in refrigerator for 5 days
- Do not freeze
Keywords: Roasted Poblano, Poblano sauce, Mexican Food, Mexican Pepper, Cream Sauce, Enchilada Sauce, Taco Sauce