Do I have to roast the poblanos before making the sauce?

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!

Can I use something other than Greek yogurt for this recipe?

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.

How can I make this recipe vegan?

Just swap out the Greek yogurt for a non-dairy yogurt (the thicker, the better) or non-dairy sour cream.

Creamy Poblano Sauce with Greek Yogurt

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

Units Scale

4 large poblano peppers
4 cloves garlic
1/4 medium red onion
1/2 cup Greek yogurt or sour cream
1 tablespoon olive oil
2 tablespoons lime juice (from 1 lime)

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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!