Poblano Cream Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
0.5 onion, roughly chopped
03 -
3 poblano peppers (approximately 450 grams)
04 -
2 tablespoons unsalted butter
05 -
0.25 cup plain flour
06 -
240 milliliters chicken broth
07 -
120 milliliters sour cream
08 -
2 cloves garlic, peeled
09 -
0.5 teaspoon ground cumin
10 -
0.5 teaspoon salt
11 -
Salt and black pepper, to taste
# Instructions:
01 -
Preheat oven to 190°C. Halve the poblano peppers lengthwise and remove the seeds and membranes. Place poblanos and chopped onion on a baking tray. Drizzle with olive oil and season lightly with salt and pepper. Arrange peppers skin-side up and roast for 30 minutes.
02 -
Transfer roasted peppers to a plastic bag or bowl covered with plastic wrap to steam. Once cooled slightly, peel away and discard the skins.
03 -
In a medium skillet over medium-high heat, melt the butter. Add flour and whisk continuously to form a paste. Cook the roux for 2-3 minutes until lightly golden, then gradually whisk in chicken broth. Continue cooking and whisking for 5-10 minutes until slightly thickened.
04 -
Transfer the roux mixture to a blender or food processor. Add peeled poblanos, roasted onion, sour cream, garlic, cumin and salt. Blend until completely smooth.
05 -
Taste and season with additional salt and pepper if required. Serve warm as desired.
# Notes:
01 -
For smoothest texture, ensure all pepper skins are fully removed before blending.