This easy creamy poblano sauce with Greek yogurt has a mildly spicy, smoky flavor that makes a perfect accompaniment for all sorts of meals!
With just 5 ingredients, this gluten free sauce comes together quickly and easily. I'll show you how to make it and give ideas on how to use it.
TLDR: Top tips
ON THE GRILL or INSIDE: You can roast the poblanos, garlic, and onion inside using your broiler OR on the grill. Up to you!
MAKE IT SPICY: If you'd like to make it spicier, roast a jalapeno with the poblanos and toss it in to the blender!
USE CREATIVELY: Add flavor to enchiladas, burritos, tacos, eggs, or even use this poblano sauce as a dip!
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Ingredients
This recipe has uses just 5 ingredients - the goal is to keep it as simple as possible!
POBLANO PEPPERS: These peppers are about the size of a bell pepper, but darker green. They're spicier than bell peppers but milder than a jalapeno. They have a wonderfully smoky flavor!
GARLIC: A few cloves of garlic, roasted alongside the peppers, adds to the depth of flavor in this sauce.
RED ONION: Same with the garlic, roasted red onion expands the flavor!
LIME JUICE: This dose of acid adds flavor and brightness. Feel free to add more or less depending on your tastes.
GREEK YOGURT: My go-to base for this sauce, since it keeps the protein content high and fat content relatively low. However, you can substitute sour cream or crème fraiche if you'd like!
Instructions
Just a couple steps involved for this recipe - while it might seem a little complicated, it's really just two major steps!
- Roast the poblanos and veggies - You can accomplish this either with a broiler or on a grill.
Using your oven, broil the poblanos, red onion, and garlic for 4-5 minutes. Remove the onion and garlic, flip the poblanos, and broil for another 4 minutes or so.
On the grill, just place the veggies directly on the grates over high heat - for the garlic, just leave them attached to the bulb, unpeeled, and cook for 3-4 minutes. Remove the onion and garlic, flip the poblanos, and cook for another 3-4 minutes. - Peel poblanos - Add the poblanos to a heat-safe bowl and cover with plastic wrap or silicon wrap for 5-10 minutes. Remove the covering and peel the outer skin off of the poblanos - it should be pretty easy at this point! Remove the stems and seeds.
- Blend all ingredients - A high powered blender makes this step easy! Just add the roasted poblanos, garlic, red onion, lime juice, olive oil, and Greek yogurt to a blender and blend on high.
- Adjust to taste! - Make sure to taste the sauce at this point and add a little more lime juice, garlic, etc. depending on what you're hoping for!
Variations and substitutions
With a relatively simple base, it's easy to adapt this recipe to your tastes. Here are a few suggestions:
- Swap out Greek yogurt: Use sour cream, crème fraiche, or blended cottage cheese in place of Greek yogurt. Or, use a blend of two of them.
- Add more garlic: Big garlic fan? Feel free to add more roasted garlic to the poblano sauce!
- Add jalapenos: If you're seeking a spicier kick, you can roast a jalapeno alongside the poblanos and blend it in.
- Add cilantro or other herbs: A handful of cilantro or parsley adds an herbal flair to this poblano sauce!
FAQs
Yes, I highly recommend it. Roasting the poblanos - either in the oven or on the grill - ensures they blend smoothly AND have a better flavor!
Traditional poblano cream sauce is made with sour cream. I opted for Greek yogurt to lighten the recipe up and boost the protein content a touch!
You could also use crème fraiche or blended cottage cheese for this sauce.
Just swap out the Greek yogurt for a non-dairy yogurt (the thicker, the better) or non-dairy sour cream.
How to serve poblano sauce
The possibilities are endless here! Once the poblano sauce is ready to go, use these ideas to get you going:
- Pour over enchiladas
- Use as a drizzle for tacos (like Pulled Pork Tacos with Pineapple Radish Salsa), burritos, or burrito bowls (like Chipotle Chicken Burrito Bowls)
- Serve as a dip for tostones, plantain chips, tortilla chips, or veggies
- Drizzle over scrambled eggs
- Serve as a sauce for chicken or fish
More sauces and seasonings to try
One of the easiest ways to add flavor to your meals - sauces and seasonings! Here are a few more to check out.
Did you try this Creamy Poblano Sauce? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Creamy Poblano Sauce
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Sauce
- Method: Broiled
- Diet: Gluten Free
Description
This easy creamy poblano sauce with Greek yogurt has a mildly spicy, smoky flavor that makes a perfect accompaniment for all sorts of meals!
Ingredients
- 4 large poblano peppers
- 4 cloves garlic
- ¼ medium red onion
- ½ cup Greek yogurt or sour cream
- 1 tablespoon olive oil
- 2 tablespoons lime juice (from 1 lime)
Instructions
- Preheat broiler to high. Line a baking sheet with parchment paper or aluminum foil.
- Add the poblano peppers, garlic cloves, and onion to sheet pan. Roast under the broiler for 4-5 minutes. Carefully remove the garlic and onions from the sheet pan. Flip the poblanos and broil for another 4 minutes, until charred and blackened in spots.
- Transfer the poblanos to a bowl and cover with plastic or silicon wrap for 10-15 minutes. This helps "steam" the peppers and helps the skin slough off easily! Once cool enough to handle, peel away the skin and remove the stem and seeds.
- Add the roasted poblanos, garlic, onion, Greek yogurt, olive oil, and lime to a high-powered blender or food processor. Blend, starting on low and gradually increasing to high, until smooth. Add salt and pepper to taste, then blend again to incorporate.
- Use immediately or store in an airtight container in the fridge for up to 2 weeks.
Notes
To make on the grill, heat the grill to high heat (450 degrees F). Place the poblanos over direct heat, along with a quarter of red onion and a bulb of garlic (not peeled). Turn the poblanos every 3-4 minutes, until blackened and charred on all sides. Proceed with the rest of the recipe as written!
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