Roasted Poblano Sauce Recipes

ROASTED POBLANO CREAM SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the pepper cut side-down on a baking sheet.
• Broil in the preheated oven until skin is blackened, 8 to 14 minutes.
• Place the pepper in a resealable plastic bag. Cool until well sweated and safe to handle, about 20 minutes. Skin the peppers by gently pinching them off.
• Place the skinned pepper, mayonnaise, cilantro, green onion, lime juice, and garlic in a blender. Cover and puree until smooth.

CREAMY ROASTED GARLIC POBLANO SAUCE

Steps:

• To make this Creamy Roasted Garlic Poblano Sauce, preheat oven to 400 degrees then start by removing stems, seeds and core of your poblano and jalapeno peppers and then halving them or slicing them into strips. Add them to a medium sized bowl and set aside. Grab 4-5 cloves of garlic, peel their skins off and add them to the bowl with the peppers. Lightly toss with olive oil and then lay the peppers out even on a baking sheet and wrap your garlic cloves in a small tin foil pouch. Bake for 15-20 minutes.
• While your garlic and peppers are roasting, add butter to a large skillet over medium-high heat and once melted, add flour and whisk to combine. Cook for 1-2 minutes then whisk in chicken stock and milk followed by onion powder and salt. Bring to a low boil, continuing to whisk.
• Once peppers are done roasting, add 1 cup of creamy mixture to a large food processor along with the poblano peppers, jalapenos, garlic and a handful of cilantro. Pulse until smooth then transfer the garlic poblano sauce to the skillet and stir to combine. Serve immediately.

4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE

Steps:

• Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
• Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
• Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
• Process until nice and smooth.
• Adjust for salt and serve as desired.

VEGAN POBLANO PEPPER CREAM SAUCE

Steps:

• Soak the cashews in a bowl of warm water overnight if you don't have a high powered blender like a Vitamix, then drain and rinse.
• Preheat the oven to 400°F and line a pan with parchment paper. Add the poblano peppers to the pan, as well as the garlic cloves (with the skins still on!). Roast for 15-20 minutes until they are looking charred like in the photos. TIP: If your poblanos are taking longer than 15 minutes, go ahead and remove the garlic, as they can burn if they go the full 20 minutes. It is ok if the poblanos aren't fully charred all over.
• While the poblanos are roasting, add the cashews to the blender or food processor if you don't have a powerful blender. A food processor works better than a weak blender to blend up cashews.
• Add the 1 cup water, lime juice, syrup, cumin and salt. Do not blend yet.
• Once the poblanos are done roasting, remove from the oven and allow them to cool enough to handle. Slice each pepper open and pull off the stems and scrape out the seeds of each one and discard the seeds.
• Add the poblano peppers, starting with just 3 poblanos, skins and all (lots of flavor there!) to the blender or food processor that has the cashews and other ingredients. Peel the skin of the garlic cloves and add those as well.
• Blend on high for a few minutes until 100% smooth and no more bits of nuts remain.
• Taste and if you'd like it spicier, add the 4th poblano pepper. Mine were really spicy and large, so I only added 3. This will vary depending on yours. I only used 1/2 teaspoon salt, but taste and add more if desired. Use on burritos, Mexican bowls or enchiladas or anything you like. It will liven up any dish!

ROASTED POBLANO CILANTRO SAUCE

Steps:

• In a blender or food processor, combine the poblanos, onion and lime juice and blend until smooth.
• While the blender is running, add the oil slowly until emulsified.
• Add the spinach and cilantro and blend until smooth.
• Add the honey and season to taste with salt and pepper.
• Serve at room temperature.

HOW TO ROAST POBLANO PEPPERS

Steps:

• Roast in Oven (preferred method for larger batches)
• Preheat oven to 400ºF. Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35-40 minutes or until skins are blackened, flipping once.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds, if desired.
• Broiler
• Position oven rack 6 inches from broiler flame and preheat oven broiler to high.
• Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and broil for 10 minutes, flipping once, until all sides are blackened.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
• Grill
• With grill heated to a high temperature, place poblano pepper directly on grill grates.
• Use tongs to flip pepper occasionally, until the skin blackens and bubbles (3-4 minutes on each side). Don't allow it to turn white or catch fire.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
• Gas Stovetop
• Place poblano pepper directly over an open flame.
• Use tongs to flip pepper occasionally, until the skin blackens and bubbles. Don't allow it to turn white or catch fire.
• Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10-15 minutes.
• When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.

LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE

Steps:

• For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
• For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
• Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
• For the enchiladas: Preheat oven to 420 degrees F.
• Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.

ROASTED POBLANO SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.