Make the most flavorful Roasted Poblano Sauce with this easy recipe! After the peppers are roasted, it only takes 5 minutes to blend up this delicious poblano cream sauce with just 6 ingredients. It’s perfect for topping tacos, making enchiladas, or making creamy poblano chicken.

poblano sauce in small white bowl with spoon

Roasted poblano peppers are one of my favorite additions to salsas, tacos and nachos. They add a hint of spice and delicious, smoky flavor to any dish that you add them to.

Now introducing, my newest obsession, Roasted Poblano Sauce!

I am a sauce girl! I love any and all sauces. In my life, the more saucy, the better! So I took one of my favorite ingredients, roasted poblanos, and made it into a sauce.

This sauce is so easy to make! You can roast the peppers ahead of time and blend up the sauce in just 5 minutes. It has a hint of creaminess from just 1/4 cup of sour cream. The base of this sauce is one pound of roasted poblano peppers, so the flavor of the peppers really shines through!

I’ve drizzled this sauce over migas, tacos and nachos. It pairs well with chicken, steak and veggies. It honestly goes with so many recipes, you’ll be making this sauce every week to keep in the fridge and add to your favorite dishes!

Table of contents

ingredients for poblano sauce on white wood cutting board

Ingredients

  • Roasted poblano peppers – in this post, I’m sharing the instructions for how to roast the peppers in the oven. If you want to roast them on the stove, or on the grill, or simply want some great tips and tricks for roasting peppers, follow the link above for my step-by-step guide. Poblano peppers are mild-to-medium in spice, making this sauce mild in flavor.
  • Garlic cloves – I always recommend fresh cloves for the best flavor!
  • Sour cream – you can also use Mexican creama to add a little creaminess to the sauce.
  • Lime juice – a hint of fresh squeezed lime juice adds a delicious zest to the sauce.
  • Cilantro leaves – fresh parsley leaves can be used in place of the cilantro, if you have an aversion to cilantro.
  • Salt – to season the sauce and enhance the flavor of the roasted poblano peppers.

Instructions

  1. Roast the poblano peppers. Place 1 pound of poblano peppers on a baking sheet and into the oven under the broiler on high. Broil for 4-5 minutes, remove from the oven, flip the peppers and broil for an additional 4-5 minutes. Remove the peppers from the oven, immediately transfer to a plastic bag and seal shut for 10 minutes. Remove the peppers from the bag, peel the skins from the peppers, then remove the stem and membrane from each of the peppers.
  2. Blend the ingredients. Place the roasted, peeled peppers in a blender with the garlic cloves, sour cream, lime juice, cilantro leaves and salt. Blend for 30 seconds, or until smooth and creamy.
poblano cream sauce in small bowl with spoon

Storage options

  • The sauce can be stored in the refrigerator for up to 7 days. The sauce will thicken in the refrigerator. To thin it out before serving, add 1 teaspoon water and blend the sauce again, or stir it up with a spoon. If it’s still too thick, add another teaspoon of water, until it reaches your desired consistency.
  • I do not recommend freezing any sauce that contains dairy. The sauce will separate in the freezer and will not be the same consistency once it’s defrosted.

Diet variations

  • To make this recipe dairy-free and vegan, replace the sour cream with dairy-free sour cream. All other ingredients are naturally vegan.
  • This recipe is gluten free.

Ways to use the sauce

I literally want to put this poblano cream sauce on everything! It’s so flavorful, you can’t go wrong eating it for breakfast, lunch, dinner or a snack. Here are a few ideas to get you started.

  • Drizzle it over grilled steak or chicken.
  • Use it as a salad dressing and toss it with your favorite Mexican-style salad.
  • Spread it on a sandwich or wrap.
  • Drizzle it over nachos or fajitas.
  • Dip it up with chips.
  • Use it as a dipping sauce for raw or roasted vegetables.
  • Drizzle it on top of a burrito bowl.
  • Spoon it over eggs for breakfast.
  • Drizzle it over steak, chicken, shrimp or fish tacos.
  • Use it to make shredded chicken enchiladas.

Pair the sauce with any of these recipes for a winning combination!

poblano sauce in small bowl

More sauce recipes

Try these other delicious sauce recipes to add tons of flavor to your next meal!

poblano sauce in small bowl with spoon
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Poblano Sauce

Make the most flavorful Roasted Poblano Sauce with this easy recipe! After the peppers are roasted, it only takes 5 minutes to blend up this delicious poblano cream sauce with just 6 ingredients. It's perfect for topping tacos, making enchiladas, or making creamy poblano chicken.
Servings: 12 ounces
Prep Time: 25 minutes
Total Time: 25 minutes
Author: Whitney Bond
Course: Sauce
Cuisine: Mexican

Ingredients

  • 1 pound poblano peppers
  • 4 cloves garlic
  • ¼ cup sour cream, or Mexican crema
  • 1 tablespoon lime juice, fresh-squeezed
  • ¼ cup cilantro leaves
  • ½ teaspoon salt

Instructions

  • Preheat the broiler in the oven to high.
  • Add the poblano peppers to a foil-lined baking sheet.
  • Place the baking sheet on the top shelf in the oven, 6-8 inches under the broiler.
  • Cook for 4-5 minutes, or until the skin begins to turn black and bubble on the peppers.
  • Remove from the oven, use tongs to flip the peppers and continue to cook for an additional 4-5 minutes, or until the skin begins to bubble.
  • Remove the peppers from the oven and immediately transfer them to a plastic zipper bag, seal the bag shut and set aside for 10 minutes.
  • After 10 minutes, remove the peppers from the bag and once they're cool to the touch, use your fingers to peel the skin away. Discard the papery skins.
  • Remove the stems from the peppers, and the membrane and seeds inside.
  • Place the roasted, peeled peppers in a blender with the garlic cloves, sour cream, lime juice, cilantro leaves and salt.
  • Blend for 30 seconds, or until smooth and creamy.

Notes

  • The sauce can be stored in the refrigerator for up to 7 days. The sauce will thicken in the refrigerator. To thin it out before serving, add 1 teaspoon water and blend the sauce again, or stir it up with a spoon. If it’s still too thick, add another teaspoon of water, until it reaches your desired consistency.
  • To make this recipe dairy-free and vegan, replace the sour cream with dairy-free sour cream. All other ingredients are naturally vegan.
  • This sauce is mild in spice. If you want to add more spice, roast 1 jalapeno with the poblano peppers and add it the blender to make the sauce.

Nutrition Facts

Calories 19kcal (1%)Carbohydrates 2g (1%)Protein 1g (2%)Fat 1g (2%)Saturated Fat 0.5g (3%)Monounsaturated Fat 0.2gCholesterol 3mg (1%)Sodium 100mg (4%)Potassium 79mg (2%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 193mg (4%)Vitamin C 31mg (38%)Calcium 11mg (1%)Iron 0.2mg (1%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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