Are you looking for a quick, healthy, and utterly delicious way to elevate your weeknight dinners? Look no further! This creamy poblano pepper sauce is the perfect solution. It's surprisingly easy to make, packed with flavor, and versatile enough to use in countless dishes. Whether you're a seasoned cook or a beginner in the kitchen, this recipe will become a staple in your culinary repertoire. Get ready to impress yourself and your family with this fantastic homemade sauce.
Ingredients:
- 2 large poblano peppers
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup vegetable broth
- 1 cup heavy cream or coconut cream (for vegan option)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- Optional: 1/4 cup chopped cilantro for garnish
Instructions:
Step 1: Roasting the Poblanos
- Preheat your oven to 400°F (200°C).
- Place the poblano peppers directly on the oven rack and roast for 20-25 minutes, turning occasionally, until the skin is blackened and blistered.
- Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. This will make peeling much easier.
- Once cool enough to handle, peel off the blackened skin and remove the stems and seeds. Chop the peppers roughly.
Step 2: Sautéing Aromatics
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, until softened.
- Stir in the minced garlic and cook for another minute, until fragrant. Don't let it burn!
Step 3: Simmering the Sauce
- Add the chopped poblano peppers, diced tomatoes and green chilies, and vegetable broth to the saucepan. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the flavors to meld.
Step 4: Blending and Finishing
- Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth and creamy. Be cautious when blending hot liquids.
- Return the blended sauce to the saucepan. Stir in the heavy cream (or coconut cream), salt, pepper, and cumin. Heat through gently, but do not boil.
Step 5: Serving and Enjoying
- Taste and adjust seasoning as needed. You might want a little extra salt or pepper to suit your preference.
- Garnish with fresh cilantro, if desired.
- Serve immediately over your favorite dish – pasta, chicken, rice, or even as a dip with tortilla chips.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Cheese please: Stir in some shredded Monterey Jack or cheddar cheese during the last few minutes of simmering for a richer, cheesier sauce.
- Make it ahead: This sauce tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a smoother sauce: Strain the sauce through a fine-mesh sieve after blending to remove any remaining pepper seeds or skins.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Fat: 20-25g
- Protein: 5-7g
- Carbohydrates: 10-15g
This easy poblano cream sauce recipe is a perfect example of delicious and healthy food recipes that are also quick dinner ideas. Enjoy the process of homemade cooking and savor this flavorful dish! It's one of the best recipes you'll find for a simple yet impressive meal.