Ingredients
- 3 large poblano peppers
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 cup fresh cilantro, chopped (optional for garnish)
Feel free to swap out the heavy cream for a lighter option like half-and-half, or even coconut milk if you’re looking for a dairy-free alternative. Each variation brings its own charm to the dish.
Instructions
- Begin by roasting the poblano peppers. Place them directly over a gas flame or under the broiler, turning occasionally until the skin is charred and blistered. This should take about 8-10 minutes.
- Once roasted, transfer the peppers to a bowl and cover them with plastic wrap to steam for about 10 minutes. This makes peeling the skin a breeze.
- Peel the skins off the peppers, then remove the stems and seeds. Chop the peppers coarsely.
- In a skillet, heat olive oil over medium heat. Add diced onion and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the chopped poblano peppers to the skillet and sauté for 2-3 minutes. The aroma at this point is simply irresistible!
- Pour in the heavy cream and chicken broth, then season with salt, pepper, and cumin. Stir well and bring the mixture to a gentle simmer.
- Transfer the mixture to a blender and puree until smooth and creamy. Be cautious with hot liquids in the blender—allow steam to escape safely.
- Return the sauce to the skillet and heat through if needed. Adjust seasoning to taste.
- Garnish with fresh cilantro before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International