Ingredients
Scale
- 4 large poblano peppers
- 1 cup heavy cream
- 3 cloves garlic
- 1 medium white onion
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under the broiler, turning frequently until charred (8-10 minutes).
- Place the charred peppers in a plastic bag or covered bowl for 10 minutes to steam. Peel off skins, remove stems and seeds, then roughly chop.
- In a skillet, melt butter over medium heat. Sauté diced onion until translucent (about 5 minutes) then add minced garlic for another minute.
- Incorporate chopped poblano peppers into the skillet and cook for an additional 3-4 minutes.
- Transfer the mixture to a blender and add heavy cream, chicken broth, and cilantro. Blend until smooth.
- Return the blended sauce to the skillet and simmer for 5 minutes to thicken slightly; season with salt and pepper before serving warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg