Poblano Sauce – a delicious recipe with Poblanos, Onion, Cumin, Salt, Pepper, Chicken Broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Roast poblano peppers: Place poblanos on a cookie sheet and spray them with canola oil, then roast them in a 400u00b0F oven till blackened, about 20 minutes. Then take them out and place in a bowl, cover with Saran wrap, and set aside. After 10 minutes, take each one and scrape the skin off and cut into large pieces. Place in a bowl.
2
In a blender or food processor, place the peppers, onions, cumin, salt, pepper, and broth in. Take a grater and grate the garlic, then add to the blender. Then blend till smooth!
3
Transfer to a skillet on medium low heat and bring to a simmer. Add the heavy cream and continue cooking for 2 minutes.
4
Transfer to a bowl or jar for future use. It keeps for 3 days in fridge.
5
Hope y'all will find a way to use this in your recipes. I sure did!
171
kcal
Calories
12
g
Fat
5
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 whole Poblanos, 1/2 cups Chopped Onion, 1 teaspoon Cumin, 1 teaspoon Salt, and more.
Yes, Poblano Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
