Description
This creamy and delicious Mexican cream sauce comes together in no time. Drizzle it over your favotire dishes or use it as a dipping sauce or in place of sour cream.
Ingredients
Units
Scale
- 4 fresh poblano peppers
- 1 tbsp cooking oil
- 1 cup chopped onions
- 2 minced garlic cloves
- 1/2 lime, squeezed
- 1/2 cup chopped cilantro
- 8 oz Mexican crema, sour cream, or Greek yogurt
Instructions
- Roast the poblanos under the broiler or in a cast iron pan. Turn until all sides are charred. Place peppers in a glass bowl and cover with plastic wrap for 15 minutes. Wearing gloves, remove skin, seeds, and stems from peppers and transfer them to a blender.
- Add oil to a pan and saute onions and garlic until transparent and fragrant. Transfer to the blender.
- Add remaining ingredients and blend until smooth. For a chunkier consistency, pulse the blender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: sauce
- Cuisine: Mexican