Poblano Cream Sauce

This creamy poblano sauce is smoky, slightly spicy, and made with roasted peppers, lime, and sour cream. Perfect for tacos, grilled meats, and more.

Course Appetizer, Condiment, Grilling, sauce

Cuisine Mexican

Keyword creamy, roasted, smoky, spicy

Prep Time 10

Cook Time 10

Resting Time 10

Servings cups

Calories 143kcal

Author Bon Appeteach

Preheat your gas or charcoal grill to high heat, 450 to 500 degrees F.
Place peppers directly on the grill grates. Grill for about 3 to 4 minutes per side, turning every few minutes, until the charred skin is blistered on all sides (10 to 12 minutes total).
Transfer peppers to a bag or bowl and cover. Let steam for 5 to 10 minutes.
Peel the charred skin off the peppers using your fingers or a paper towel. Discard the skins. Remove stems and scrape out seeds and membranes.
Add the peeled peppers to a blender or food processor with the sour cream, garlic cloves, lime juice, cilantro, and salt.
Blend on high for 30 to 60 seconds until smooth and creamy. For a thinner sauce, add water one tablespoon at a time until you reach the right consistency.
Taste test and adjust salt and lime as needed.
Serve immediately or store in an airtight container in the fridge for up to 5 days.