Poblano Cream Sauce
This poblano cream sauce is an incredibly versatile pepper sauce, and will become your new summer favorite. We use it on burgers, as a dipping sauce, and as the base for chicken enchiladas.
Ingredients
Method
- Turn on the oven’s broiler. Line a baking sheet with aluminum foil. Lay clean peppers on the foil.
- Broil peppers, turning often, until they are blackened on all sides, 5 to 7 minutes, about 5 minutes.
- 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.
- 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.
- Melt butter in a heavy-bottomed saucepan over medium heat; add peppers and onions. Cook, stirring often, until onions are softened, 5 to 7 minutes. Add the garlic and stir to combine.
- 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.
- Slowly add stock mixture to peppers, stirring as you go. Adjust heat if needed; cook, stirring frequently, until sauce has thickened.
- Season with salt, pepper and cumin, then taste to adjust. Add lime juice and cilantro, then stir and taste to see if it needs more seasoning.
- Sauce can be served chunky, or use an immersion blender to blend until smooth. Serve hot or warm.
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