My poblano sauce is fast, easy, creamy, tasty with a mild heat. If you’re looking for a sauce to add to your Taco Tuesday, look no further.
Poblano Sauce Cooking Tips:
This recipe makes a good amount of sauce. Feel free to cut the recipe in half. If you cut the recipe in half by the smallest poblano pepper you can find.
Can you make ahead?
Fridge: Place in an airtight container in the fridge for 30 days max.
latest Recipe Video:
You can use 1 cup of mayonnaise in place of the Greek yogurt and sour cream.
Try using a Mexican or El Salvadorian sour cream. There 10x’s better than traditional sour cream.
what to serve with Poblano Sauce ?
- 1 poblano pepper charred and peeled
- 2 garlic cloves
- 6 oz. can green chilies
- 6 sprigs cilantro
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Greek yogurt
- 1 cup sour cream
- ¼ cup water
- In a blender add all the ingredients and blitz on high for 1 minute add 2 tablespoons of water if mixture will not blend. Keep sauce in an airtight container in the refrigerator for 2 weeks.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!