This roasted poblano cream sauce is one of those things you’ll want to drizzle on everything. It’s smooth and velvety, with just the right amount of heat.
The poblanos bring in that deep roasted flavor, and when you blend it all together with garlic, lime, and a splash of cream—wow. You’ve got yourself a restaurant-style sauce in under 30 minutes.
Whether you’re making tacos, grilled chicken, roasted veggies, or just dipping some tortilla chips, this sauce makes it better.
🍴 What You’ll Need
- 3 poblano peppers
- 1 tablespoon olive oil
- 3 garlic cloves, peeled
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Juice of 1 lime
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped fresh cilantro
⭐ Why I Love This Recipe
I first made this sauce on a random weeknight when I had leftover poblanos from taco night. I threw them in the oven and whipped this up—and now it’s a regular thing in my kitchen. Here’s why I keep coming back to it:
- It’s done in 30 minutes or less.
- It goes with just about everything.
- You can make it ahead and store it.
- It feels fancy, but it’s actually super easy.
- It makes even leftovers taste brand new.
👩🔬 Why This Recipe Works (Quick Science
- Roasting the poblanos brings out their natural sweetness and gives them that charred, smoky flavor.
- Sour cream + heavy cream give it that smooth, velvety finish without being too rich.
- Lime juice balances everything with a hit of brightness.
- Blending garlic raw into the sauce gives a little punch and heat without overpowering.
🍽️ Servings & Time
- Servings: Makes about 1 1/2 cups (enough for 4-6 servings depending on use)
- Cook Time: 30 minutes total
🍲 Meal Plan Ideas
- Spoon over grilled chicken or steak
- Drizzle on tacos, burritos, or quesadillas
- Toss with roasted veggies or potatoes
- Use as a dipping sauce for chips or empanadas
- Swirl into soup or chili for a creamy kick
⚠️ Common Mistakes
- Not roasting the peppers enough – You want them blistered and blackened to get that smoky flavor.
- Not removing the skins – Skipping this makes the sauce gritty.
- Too much lime – A little goes a long way. Start small, taste, then add more.
- Using cold sour cream – Let it come to room temp to blend better and avoid curdling.
🍴 Tools You’ll Need
- Baking sheet
- Tongs
- Knife & cutting board
- Blender or food processor
- Small bowls for prep
- Spoon or spatula
🔁 Substitutions & Variations
- No sour cream? Use Greek yogurt.
- No heavy cream? Use half-and-half or whole milk (just a bit thinner).
- Add spice: Blend in a jalapeño or pinch of cayenne.
- No lime? Use lemon juice or a splash of vinegar.
🧊 Make-Ahead Tips
- Roast the poblanos ahead of time and store them in the fridge for up to 3 days.
- Sauce keeps in the fridge for 4–5 days in a sealed jar.
- It can be frozen, but may separate slightly. Just blend again after thawing.
🧾 Instructions
1. Roast the Poblanos
Place poblanos on a baking sheet. Drizzle with olive oil and roast at 450°F for 15–20 minutes, turning halfway, until skins are blistered and blackened.
2. Steam and Peel
Right after roasting, place the hot peppers in a bowl and cover with a plate or foil for 5–10 minutes. Then peel off the skins and remove seeds.
3. Blend the Sauce
Add peeled poblanos, garlic cloves, sour cream, heavy cream, lime juice, salt, and pepper to a blender. Blend until smooth and creamy.
4. Taste and Adjust
Taste the sauce. Add more salt, lime juice, or a handful of chopped cilantro if you’d like. Blend again until fully combined.
5. Serve Warm or Chill
Pour into a small serving bowl. You can serve it warm, at room temp, or chilled—totally up to you!
🧊 Leftovers & Storage
- Store in the fridge for up to 5 days in a sealed jar or container.
- Can be frozen up to 2 months—just thaw and re-blend.
- Sauce may thicken in the fridge, so stir or warm it slightly before using.
💪 Nutrition Info (Per 2-Tbsp Serving)
- Calories: 60
- Fat: 5g
- Carbs: 2g
- Protein: 1g
- Fiber: 0g
- Sugar: 1g
🍛 What to Serve With It
- Grilled chicken or steak
- Veggie fajitas or roasted sweet potatoes
- Breakfast tacos or scrambled eggs
- Burrito bowls
- Black bean soup or chili
❓ FAQ
Can I use jarred poblanos?
You can, but you’ll lose that smoky flavor from roasting fresh ones. Fresh is best here.
Is this sauce spicy?
Poblanos are mild! The sauce is flavorful, not hot. If you want it spicier, toss in a jalapeño.
Can I use a food processor instead of a blender?
Yep! Just make sure everything gets really smooth.
Is it okay to make this dairy-free?
Absolutely. Use a dairy-free sour cream and coconut cream or oat cream.
🎉 Wrap-Up
This roasted poblano cream sauce is one of those secret-weapon recipes that turns simple meals into something special. Whether you’re using it for tacos or just dipping chips, it’s got the kind of flavor that makes you go back for more.