Serves 6 people
Ingredients
1 Tablespoon olive oil
½ onion (rough chopped)
3 poblano peppers (about 1 pound) ****or use canned Peppers and skip roasting and peeling. Drain and Rinse Peppers Thoroughly
Sauté Aromatics: Sauté your diced onions and minced garlic in butter or olive oil until soft.
Blend: Combine the drained canned poblanos, sautéed onions, garlic, sour cream (or crema mexicana), cilantro, a splash of milk, chicken stock, or cream, and a squeeze of lime juice in a blender until smooth.*****
2 tablespoons butter
1/4 cup flour
1 cup chicken broth
½ cup sour cream
2 cloves garlic (peeled)
1/2 teaspoon cumin
1/2 teaspoon salt
Salt and pepper (to taste)
Instructions
Preheat your oven to 375 degrees. Slice the 3 poblano peppers in half lengthwise and scoop out the insides. Add the poblanos and ½ onion to a baking sheet and toss with 1 Tablespoon olive oil and a pinch of salt and pepper. Arrange the peppers so that they are skin side up. Roast for 30 minutes.
Transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap. This allows peppers to steam and will loosen the tough outer skin. Once cool enough to handle, use your fingers to peel the skin away. Discard the papery skins.
Meanwhile, melt 2 tablespoons butter in a medium skillet over medium high heat. Once melted, add 1/4 cup flour and whisk to form a thick paste. Cook for a few minutes until lightly browned. Then, slowly whisk in 1 cup chicken broth and cook for 5-10 minutes, until slightly thickened.
Add the creamy mixture to a blender or food processor along with the peeled peppers, roasted onions, ½ cup sour cream, 2 cloves garlic , 1/2 teaspoon cumin and 1/2 teaspoon salt. Pulse until smooth. Taste and adjust with additional salt and pepper, if needed.
Notes
Tips and tricks
Arrange the poblanos and onions skin side up in a single layer on the baking sheet, ensuring they aren’t overlapping or touching, to help them roast and blister evenly.
Always steam the roasted poblano peppers! Trapping the peppers with their steam is what helps loosen the tough outer skin.
To prevent lumps in your sauce, continuously whisk the roux while it’s cooking and blend the sauce in a high-speed blender or food processor.
If your sauce is too thin, let it simmer for a few extra minutes until it reaches your desired consistency. If the sauce is too thick, add another splash of chicken broth to thin it out.