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Roasted Poblano Sauce

🇲🇽 Mexico

Servings: 2 cups Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 3 large poblano peppers, roasted, peeled, and deveined
  • 1 tbsp vegetable oil
  • 1 tbsp olive oil
  • 1/2 cup white onion, finely chopped
  • 1 large garlic clove (or 2 small cloves)
  • 1/2 cup milk (or chicken broth)
  • 3/4 cup Mexican crema (or heavy cream)
  • 2 tsp chicken bouillon granules
  • Salt and pepper, to taste

Steps

  1. Roast the poblano peppers over a flame or under a broiler until charred on all sides, then place in a covered container to steam for a few minutes.
  2. Peel off the charred skin, remove the seeds and veins, and cut the peppers into strips.
  3. Heat the vegetable oil and olive oil in a pan over medium heat, then sauté the chopped onion and garlic until softened and translucent.
  4. Add the roasted poblano strips to the pan and cook briefly with the onion and garlic.
  5. Transfer the mixture to a blender, add the milk (or chicken broth) and chicken bouillon, and blend until smooth.
  6. Return the blended sauce to the pan, stir in the Mexican crema, and season with salt and pepper.
  7. Simmer over low heat for a few minutes until the sauce thickens slightly, then serve.

Source: www.mexicoinmykitchen.com