Description
Creamy, smoky poblano pepper sauce, delicious on enchiladas, tacos, pasta, and more!
Ingredients
Scale
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 1/2 cup grated Monterey Jack cheese (or Oaxaca cheese)
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Salt and freshly ground black pepper to taste
- Lime wedges, for serving (optional)
Instructions
- Wash and dry the poblano peppers thoroughly.
- Carefully place a poblano pepper directly on the flame. Let it char and blacken on all sides, rotating it with tongs every few minutes. The skin should blister and turn completely black. This usually takes about 5-7 minutes per pepper.
- Preheat your broiler to high. Place the poblano peppers on a baking sheet lined with foil. Broil them for about 5-10 minutes, turning them every few minutes, until the skin is blackened and blistered on all sides. Watch them closely so they don’t burn too much!
- Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet lined with foil. Roast them for about 20-30 minutes, turning them halfway through, until the skin is blackened and blistered on all sides.
- Once the peppers are blackened, immediately transfer them to a bowl and cover it tightly with plastic wrap. Let them steam for at least 15-20 minutes.
- After steaming, carefully remove the plastic wrap (be careful of the steam!). Using your fingers or a paring knife, gently peel off the blackened skin.
- Cut a slit down the side of each pepper and open it up. Remove the seeds and the inner membranes.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, cumin, oregano, and cayenne pepper (if using) and cook for another minute, until fragrant.
- Roughly chop the roasted poblano peppers and add them to the saucepan. Pour in the vegetable broth (or chicken broth). Bring the mixture to a simmer.
- Reduce the heat to low, cover the saucepan, and let the mixture simmer for about 15-20 minutes.
- Carefully transfer the mixture to a blender (or use an immersion blender directly in the saucepan). Blend until completely smooth and creamy. Be very careful when blending hot liquids! If using a regular blender, you may need to do this in batches to avoid overflow. Make sure to vent the blender lid slightly to allow steam to escape.
- Pour the blended sauce back into the saucepan. Stir in the heavy cream and Monterey Jack cheese (or Oaxaca cheese). Heat over low heat, stirring constantly, until the cheese is melted and the sauce is smooth and heated through. Do not boil!
- Season the sauce with salt and freshly ground black pepper to taste.
- Stir in the chopped fresh cilantro.
Notes
- Spice Level: Adjust the amount of cayenne pepper to control the heat level of the sauce.
- Cheese: Feel free to experiment with different types of cheese. Queso fresco, cheddar cheese, or even a little bit of Parmesan cheese would all be delicious.
- Vegan Version: To make this sauce vegan, substitute the heavy cream with full-fat coconut milk or cashew cream. Use vegetable broth and omit the cheese, or use a vegan cheese alternative.
- Thickening the Sauce: If you want a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering.
- Storing the Sauce: Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 25 minutes
- Cook Time: 45 minutes