Roasted Poblano Sauce

5 from 2 votes

This flavorful and creamy sauce makes a delicious dip or condiment to your favorite tacos or other Mexican-inspired dishes!

Course Condiment, sauce

Cuisine Mexican

Diet Gluten Free, Vegetarian

Servings 1/4 cup

Calories 32kcal

Author Tracy

Equipment

Ingredients

5 whole poblanos
2 cloves garlic
1/2 jalapeno
1/3 cup sour cream
1 tablespoon lime juice
1 teaspoon kosher salt
1 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup fresh cilantro packed

Instructions

Preheat Oven: Preheat oven to 400 degrees F. Line a large baking tray with foil.
Prep Peppers: Slice poblanos and jalapeno in half and remove seeds and stem.
Roast: Add poblanos and jalapeno cut side down on the baking tray. Add peeled garlic to the tray and roast for 20 minutes.
Blend: Once roasted, gently remove the skins of the poblanos and discard. Add the peeled poblanos to a food processor or blender with the roasted garlic and jalapeno, lime juice, cilantro, salt, cumin, chili powder, and sour cream. Blend until creamy.
Enjoy with your favorite tortilla chips or in your favorite tacos!

Video

Notes

Nutritional value is approximately per 1/4 cup.

Yield: 1 1/4 cup of sauce

Customize the heat: Add more heat by increasing the chili powder or jalapeno. Reduce the heat by omitting either the chili powder or jalapeno and replace the chili powder with paprika.

Storage: Store in the fridge for up to 7 days. It may thicken a little over time, you can loosen it by adding a teaspoon of water and a teaspoon of lime juice and blending again.

Freezing: If you are planning on freezing this sauce, we recommend making it without the sour cream, freezing it in a freezer-safe container for up to 3 months, and then when defrosting to use, then blend with the sour cream for the best results.

Make it vegan: Use a non-dairy sour cream to make this a vegan sauce.

Nutrition