Poblano Cream Sauce

Ingredients

• 2 poblano peppers (large)
• 2 tbsp salted butter
• 0.33 cup white onion (diced)
• 1 tsp garlic (minced or garlic paste)
• 1 cup chicken stock
• 1 cup half-and-half
• 4 tbsp all-purpose flour
• 1 tbsp lime juice (or more to taste)
• 12 cilantro leaves (large)
• salt (to taste)
• freshly ground black pepper (to taste)
• ground cumin (to taste)

Steps

1. 1

   Turn on the oven’s broiler. Line a baking sheet with aluminum foil. Lay clean peppers on the foil.

2. 2

   Broil peppers, turning often, until they are blackened on all sides, 5 to 7 minutes.

3. 3

   Remove from the oven and carefully place the peppers in a plastic bag. Leave a small opening for steam to escape; cool peppers until they can be handled easily, about 10 minutes.

4. 4

   Remove peppers from the bag. Using a paring knife, remove all the outside skin. Place peppers on a work surface and cut open. Remove all seeds and spine, then dice peppers.

5. 5

   Melt butter in a heavy-bottomed saucepan over medium heat; add diced peppers and onions. Cook, stirring often, until onions are softened, 5 to 7 minutes.

6. 6

   Add the garlic and stir to combine.

7. 7

   Add stock and half-and-half to a large measuring cup. Whisk flour into stock mixture, 1 tablespoon at a time, until no lumps remain.

8. 8

   Slowly add stock mixture to peppers, stirring as you go. Adjust heat if needed; cook, stirring frequently, until sauce has thickened.

9. 9

   Season with salt, pepper, and cumin, then taste to adjust.

10. 10

    Add lime juice and cilantro, then stir and taste to see if it needs more seasoning.

11. 11

    Sauce can be served chunky, or use an immersion blender to blend until smooth. Serve hot or warm.

Notes

The sauce is highly versatile; try it on burgers, as a dipping sauce, or as a base for chicken enchiladas. For a smoother texture, an immersion blender is recommended.

Nutrition per serving

• sauce
• poblano
• mexican-inspired
• creamy
• vegetarian
• side dish
• condiment