Poblano Cream Sauce #1

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Course: This-That

Cuisine: Mexican

Cook Time: 10

Total Time: 25

Servings:

You will want to put this on everything.

Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce.
Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes.
Pour the poblano mixture into a blender and liquefy. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.
If you follow this recipe exactly, the sauce with has a medium spice level. It’s about a 6 out of 10. It is really easy to customize the spice level.
To make the sauce spicier add an extra poblano pepper and reduce the amount of sour cream. To make the sauce milder, add more sour cream and/or use three peppers instead of four.