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 at home and the flavor of poblano peppers, cream, and spices are perfect together. You will be making this easy sauce often.
Poblano Cream Sauce
Roasted poblano cream sauce is perfect on tacos, burritos, and quesadillas or used as a dip for veggies, and tortilla chips. If you have not had poblano peppers, they are not spicy (since poblano peppers are mild peppers) but they have a distinct bold delicious flavor all on their own.
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.
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.
Ingredients in Poblano Cream Sauce
All simple ingredients in this creamy poblano sauce. Here is the list (full recipe below)
- 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. 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 adds 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.
Is This Sauce Spicy?
This poblano cream sauce is not spicy if you are working with large poblano peppers that you find in grocery stores. One note is if you buy very small peppers, they will have a little heat since the capsaicin is concentrated in such a small space.
Make sure you are buying large poblanos peppers if you do not want any heat. The sour cream in the sauce will help tame it though!
How To Make Poblano Cream Sauce
Making this creamy sauce is also very easy. It is just blending it all together.
- The first thing you want to do is roast all of the vegetables.
The roasted peppers will take the longest so you will want to remove the onion and garlic before the peppers are finished cooking.
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.
Here is what that looks like
- 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.
- After you add those ingredients to the food processor (or blender), your poblano cream sauce will be ready in seconds.
Tips for this recipe
To make this creamy poblano sauce even faster, you can roast the poblano peppers anytime you have some extra time and store them in the fridge in a covered container.
You can add additional seasonings to your poblano sauce and make it your own. Cumin, hot peppers, or whatever you like.
This poblano cream sauce makes a great addition to so many dishes so you can double the recipe and use it on multiple meals or snacks during the week.
You can make this creamy sauce ahead of time or store any leftover sauce that you have. Just add it to a container with a lid and store it for up to one week in the fridge.
Ideas of how to use this creamy 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.
Poblano peppers are generally not spicy especially if you are using the larger ones found at the store. If you do come across very small poblano peppers, they will have a little more heat than the larger ones.
No. Poblano peppers are not spicy like jalapeno peppers and have a deeper flavor.
For more delicious dips and sauces
We love making homemade sauce so we have lots of them. Here are some broken down by category:
- For creamy sauces like this one, you may like our Cilantro Sauce, Creamy Sriracha Sauce or Avocado Dip or Kale Dressing
- For Herb based sauces, you may like our Italian Chicken Marinade, or Walnut Basil Pesto
Poblano Cream Sauce
- 1 large poblano pepper roasted
- 2 cloves garlic
- ¾ cup Sour Cream
- 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
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.
StoringIf 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 Values are estimates only.See full nutrition disclaimer here
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