Description
Make a rich, smoky poblano cream sauce from roasted peppers. This recipe details how to achieve deep flavor for pasta, chicken, or enchiladas.
Ingredients
Scale
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Pinch of smoked paprika (optional, for extra smoke)
Instructions
- Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently until the skin is completely blackened. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam.
- Peel the charred skin from the peppers. Remove the stems and seeds. Roughly chop the roasted pepper flesh.
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the chopped roasted poblano flesh and the broth to the saucepan. Bring to a simmer and cook for 5 minutes, allowing the flavors to combine.
- Carefully transfer the mixture to a blender. Blend until completely smooth. Return the sauce to the saucepan.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Heat gently, stirring constantly, until the cheese melts and the sauce thickens slightly. Do not boil.
- Season with salt, pepper, and smoked paprika, if using. Taste and adjust seasoning or add more salt as needed.
Notes
- For a milder sauce, remove more seeds and white membrane from the roasted peppers.
- If you prefer a thinner sauce, add a little more broth or cream until you reach your desired consistency.
- This sauce pairs well with grilled chicken, shrimp, pasta, or poured over enchiladas.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 2
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 5
- Cholesterol: 55