Creamy Poblano Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 fresh poblano peppers (or 2-3 large ones)
02 -
2 tablespoons butter
03 -
1/3 cup yellow onion, finely diced
04 -
1 garlic clove, minced
05 -
4 tablespoons all-purpose flour
→ Liquid Base
06 -
1 cup chicken broth
07 -
1 cup half-and-half cream
→ Seasonings & Finishing
08 -
1/2 teaspoon kosher salt
09 -
1/2 teaspoon ground cumin
10 -
1 tablespoon fresh lime juice
11 -
12 fresh cilantro leaves
# Instructions:
01 -
Fire up your grill, broiler, or preheat your oven to 425°F. Roast the poblano peppers directly over the flame or heat source, turning them regularly until the skin is completely charred and blistered all around. This gives them that smoky flavor we're after.
02 -
Immediately transfer the hot, charred peppers into a plastic bag or place them in a bowl and cover tightly with plastic wrap. Let them steam for about 10 minutes until they're cool enough to handle safely. The steam helps loosen the charred skin.
03 -
Using a small paring knife, gently scrape away all the charred skin from the peppers. Remove the stems, slice them open, and scrape out all the seeds and white ribs. Dice the clean pepper flesh into small pieces.
04 -
In a medium saucepan, melt the butter over medium heat. Add the diced onion and poblano pieces, stirring frequently until the onions become soft and translucent, about 3-4 minutes.
05 -
Stir in the minced garlic and cook for just 1 minute until fragrant. Don't let it burn or it'll turn bitter.
06 -
In a separate bowl, whisk together the chicken broth and half-and-half. Gradually whisk in the flour until completely smooth with no lumps remaining. This mixture will thicken our sauce beautifully.
07 -
Slowly pour the creamy mixture into the pan with the peppers and onions, stirring constantly. Add the salt and cumin. Keep cooking and stirring until the sauce thickens to a nice creamy consistency, about 5-6 minutes.
08 -
Stir in the fresh lime juice and cilantro leaves. Continue cooking for another 4-5 minutes to let all the flavors meld together. Taste and adjust seasoning if needed.
09 -
For a silky smooth sauce, use an immersion blender right in the pan or quickly pulse in a food processor. If you like a bit of texture, leave it as is - both ways are delicious!
# Notes:
01 -
This versatile sauce is incredible spooned over burritos, tacos, enchiladas, or drizzled on grilled chicken, fish, or beef
02 -
For a vegetarian version, simply swap the chicken broth for vegetable stock
03 -
Whole milk can be substituted for half-and-half if you prefer a lighter sauce
04 -
If using an immersion blender, make the sauce in a deeper saucepan for easier blending