Roasted poblano sauce (also called poblano crema) is an ultra-creamy and delicious sauce made from roasted poblano peppers and just a few other ingredients. It is really easy to make (just 5 minutes to blend after roasting the peppers) and the perfect addition to any Mexican meal.

Roasted poblano sauce is perfect on tacos, burritos, enchiladas, and quesadillas or used as a dip for veggies, and tortilla chips. This sauce is not spicy (since poblano peppers are mild peppers) but it does have a distinct bold delicious flavor that I just love.
This poblano sauce comes from my recipe for poblano quesadillas where I roast poblano peppers for the quesadilla and the sauce at the same time.
We grow lots of these peppers and this is my favorite way to put them to good use.
This sauce is made up of sour cream, roasted poblanos, salt, cilantro, onion, lime and garlic and is so easy to make.
Most of the flavor in this poblano sauce comes from the poblano peppers being roasted in the oven. The additional ingredients just help accent the delicious poblano flavor.
What you will need
- Roasted poblano peppers. If you have not roasted peppers before, it is easy and I will show you how to do it. Roasting the peppers brings out so much flavor in the peppers.
- Sour cream or Mexican crema. I prefer using a full-fat sour cream. If you prefer, you can use a low-fat sour cream but try to avoid fat-free since it has very little flavor.
- Roasted garlic. This roasts alongside the peppers and adds so much flavor to the creamy sauce.
- Roasted Onion. You roast the onions at the same time as the peppers and add another layer of flavor to the sauce.
- Fresh cilantro. Make sure to use fresh cilantro and not dried for this recipe. The fresh cilantro is vibrant and really wakes up the flavors of this cream sauce.
- Olive oil. Anu type of olive oil works well.
- Lime Juice. You can use fresh or bottled lime juice.
Recipe Note: Try to find large poblano peppers to roast for this sauce which will not be spicy. Smaller poblanos will have a little heat.

The Steps
Making this creamy sauce is also very easy. It is just blending it all together.
- Roast the poblano peppers under the broiler: The roasted peppers will take the longest and will be done when they are charred on the outside. I like to use the oven broiler for this but you can also do this over your stovetop burners or on an outside grill.
- Sweat the peppers: Once the peppers are roasted, you want to add them to a bowl and sweat off the skins by covering the bowl with plastic wrap. After about 30 minutes (or once the peppers come to room temperature) you can easily peel the skins off the peppers.


- Blend ingredients in a food processor: Once you are done peeling the skins off of your peppers, you can begin adding all of the ingredients to a food processor and begin to make the cream sauce.

How to use poblano cream sauce
- As a dip for burritos or quesadillas.
- This poblano sauce makes a great dip for roasted broccoli and potatoes or roasted cauliflower.
- Serve it alongside a delicious pulled pork rice bowl.
- It makes a great dip for tortilla chips, especially when paired with homemade pico de gallo.
- Serve it over grilled chicken or fish.

For more delicious sauces
We love making homemade sauce so we have lots of them. Here are some broken down by category:
Poblano Cream Sauce
Ingredients
- 1 large poblano pepper roasted
- 2 cloves garlic
- ¾ cup Sour Cream or ½ cup of Mexican crema
- ½ red onion sliced.
- 1 bunch of green onion optional. If you like extra onion flavor add this.
- ¼ cup chopped fresh cilantro
- 1 tablespoon Olive oil
- 1 lime (juiced)
- kosher salt and pepper to taste
Instructions
Making the Poblano Cream Sauce
- Pre-heat your broiler to high
- Add your poblano pepper, red onion, green onions (if using) and garlic to a sheet pan.1 large poblano pepper roasted, 2 cloves garlic, ½ red onion, 1 bunch of green onion
- Roast under the broiler for about 4-5 minutes turning the vegetables about every 1-2 minutes to cook and evenly.
- After 4-5 minutes, remove your onions and garlic from the pan. Return the pan to the oven to finish cooking the poblano pepper and cook for another 3-4 minutes until the poblano is lightly browned on all sides.
- After the pepper is done cooking remove the pan from the oven.
- With tongs, place the poblano pepper into a bowl and cover with plastic wrap for 15 minutes or until cool.
- When cooled, remove the poblano from the bowl and begin to peel the skin away from the poblano pepper.
- Now in a food processor, add all of the ingredients for the poblano cream sauce.¾ cup Sour Cream, ¼ cup chopped fresh cilantro, 1 tablespoon Olive oil, 1 lime (juiced), kosher salt and pepper to taste
- Mix on medium speed until smooth. Taste for salt and pepper and add to taste then mix again for a couple seconds.
- Depending on how much water is in your poblano peppers naturally your sauce may come out thicker or thinner.If your sauce is too thin, you can add a little more sour cream to thicken it up.If your sauce is too thick, you can add a little more lime or water to thin it.Make sure to taste for seasoning after adjusting.
- Serve with your favorite Mexican food, over fish, chicken or use as a dip.
Notes
Storing
If you do have any leftover poblano sauce, place it in a container with a tight-fitting lid and refrigerate for up to one week. Take it out about 15 minutes before you are ready to use it if you want the sauce to be extra creamy and pourable.Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Melissa says
Hi Anne. You do not need those for the recipe, they are an additional ingredient we sometimes add. The onion listed in the recipe is all you need.
Carrie says
Came out really delicious and great step by step instructions!
Melissa says
Hi Carrie. I am so glad it was helpful!
Kryssa says
Can this keep if frozen for a while?
Melissa says
Hi Kryssa. I have not tried freezing it. You can store it in the fridge for up to one week though.
Hope this helps!
Jessica says
Is it possible to can this or will cooking it during the canning process change the consistency & flavor?
Melissa Oleary says
Hi Jessica. I have not tried canning this so I can't offer advice on that unfortunately.
Jessica says
This recipe is amazing! Thank you!
Melissa says
Hi Jessica. I'm so glad you enjoyed it 🙂
Marie says
How long does it keep refrigerated?
Lee says
Made this poblano sauce for tacos and it was AMAZING!
Melissa says
Hi Lee. I am so glad to hear you enjoyed it!
Melissa says
So glad you enjoyed it!