Roasted Poblano Cream Sauce

by V & V Supremo Foods, Inc.

3.53

30 Min

Servings

ingredients

Earthy poblano peppers are roasted and combined with Supremo® Brand Mexican Sour Cream. It’s an excellent accompaniment for crusted chicken, quesadillas, pastas as well as salad dressing.

Share with friends:

1287 shares

Ingredients

2 medium

poblano peppers

2 medium poblano peppers
1 Tbsp.

vegetable oil

1 Tbsp. vegetable oil
1 cup

onion, diced

1 cup onion, diced
3

cloves garlic, peeled, minced

3 cloves garlic, peeled, minced
15 oz.

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 tsp.

kosher salt

1 tsp. kosher salt
¾ cup

cilantro, roughly chopped

¾ cup cilantro, roughly chopped

5 Steps to complete

1

To roast the poblanos, place the peppers directly onto the open flame of a gas stove. Turn with tongs frequently until the skin is wrinkled and somewhat charred, about 5 minutes. Place the finished peppers in a clean plastic bag and seal for 10 minutes. Wrap pepper with a paper towel and rub off the skin. Cut stem and scrape the seeds. Roughly chop the peeled peppers.
2

Preheat a saucepan over medium heat for 1 minute. Add oil. Heat oil for 1 minute, add onions and sauté for 3 minutes, stirring frequently.
3

Add garlic, and cook for 2 minutes, stirring frequently. Add sour cream, poblanos, and salt. Cook for 2 minutes.
4

Carefully place mixture in blender, along with cilantro. Remove center of lid from blender and place a kitchen towel over the top to allow steam to escape. Blend on high speed for 2 minutes.
5

Pour sauce back into the saucepan and warm over medium heat for 2-3 minutes, stirring occasionally. Enjoy!

Comments

WHERE TO BUY

Missing some of the ingredients produced by V&V Supremo? Find the nearest store in your area:

Find A Store Now!

Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

30 Min
Ingredients :

7

INGREDIENTS:

2 medium poblano peppers
1 Tbsp. vegetable oil
1 cup onion, diced
3 cloves garlic, peeled, minced
15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 tsp. kosher salt
¾ cup cilantro, roughly chopped

DIRECTIONS:

1. To roast the poblanos, place the peppers directly onto the open flame of a gas stove. Turn with tongs frequently until the skin is wrinkled and somewhat charred, about 5 minutes. Place the finished peppers in a clean plastic bag and seal for 10 minutes. Wrap pepper with a paper towel and rub off the skin. Cut stem and scrape the seeds. Roughly chop the peeled peppers.
2. Preheat a saucepan over medium heat for 1 minute. Add oil. Heat oil for 1 minute, add onions and sauté for 3 minutes, stirring frequently.
3. Add garlic, and cook for 2 minutes, stirring frequently. Add sour cream, poblanos, and salt. Cook for 2 minutes.
4. Carefully place mixture in blender, along with cilantro. Remove center of lid from blender and place a kitchen towel over the top to allow steam to escape. Blend on high speed for 2 minutes.
5. Pour sauce back into the saucepan and warm over medium heat for 2-3 minutes, stirring occasionally. Enjoy!

Roasted Poblano Cream Sauce

Notes: