Poblano Cream Sauce Recipes

Easy Roasted Poblano Cream Sauce Isabel Eats

WEBSep 18, 2017 · Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides. Place the roasted peppers in a bowl …

Rating: 4.8/5(41)
1. Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.
2. Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.
3. While the peppers are sweating, heat a small skillet over medium heat and add the olive oil, onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.
4. Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.

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The Best Poblano Cream Sauce Recipe The Kittchen

WEBMar 15, 2020 · Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil …

1. Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
2. Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
3. Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.

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