Description
Easy to make and packed with flavor, this creamy poblano sauce is the perfect way to add vibrant flavor to any meal. Earthy poblano peppers are charred under a broiler then blended with sour cream, cilantro, and lime zest and juice until super smooth. Salt seasons while a touch of agave syrup balances the tanginess.
Ingredients
- 3 large poblano peppers
- 8 ounces sour cream
- 1/2 cup cilantro leaves, packed
- 1–2 limes
- Sea salt, to taste
- 1 teaspoon agave syrup, plus more to taste
Instructions
Turn your broiler on to high. Place the peppers on an unlined baking sheet (the broiler can cause parchment to catch on fire so skip it here). Broil the poblanos, checking and turning them every 3-5 minutes, until the skin is evenly blackened and blistered. Remove the peppers and place them in a bowl. Cover the bowl with a lid or plastic wrap to allow them to steam for a minimum of 10 minutes.
After 10 minutes, carefully remove the peel and the stems. Depending on how spicy you want the sauce, leave the seeds intact (spiciest), or remove some (medium) or all of them (mild).
Place the peeled peppers in a blender followed by the sour cream, cilantro leaves, the zest and juice of 1 lime, a pinch of salt, and the agave. Blend until smooth. Taste and add more salt, agave, or lime juice as needed.
Store in the fridge in an airtight container and use within a week.
Notes
- For a thinner salad dressing consistency, add water, milk or cream to thin it down.
- If your poblanos aren’t large, use 4-5 medium ones or 5-6 smaller ones.
- Use vegan sour cream or thick vegan yogurt in place of the sour cream for a dairy free option.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: sauce