Roasted Poblano Sauce

Roasted Poblano Sauce is a savory and mildly spicy condiment that adds depths of flavor to various dishes. Made from roasted poblano peppers, this sauce has a smoky aroma and a rich, earthy taste with hints of sweetness. Furthermore, the poblano peppers are roasted until the skin is charred, then peeled and blended with other ingredients to create a smooth and velvety texture.

In addition, this condiment can be used as a topping for tacos, enchiladas, grilled meats or as a dip for tortilla chips or vegetables. Finally, with its smoky, slightly sweet taste, Roasted Poblano Sauce will elevate any dish it accompanies, making it a beloved staple in many cuisines, particularly Mexican and Southwestern cuisines.

Roasted Poblano Sauce Ingredients

• Poblano Peppers
• Avocado Oil
• Onions
• Garlic Cloves
• Avocado
• Cilantro
• Olive or Avocado Oil
• Lime
• Mineral Salt
• Black Pepper

Charring the Poblano Peppers

1. First, turn the oven on to the broil setting.
2. Next, place the Poblano peppers onto a sheet pan and put them under the broiler.
3. Then, broil the peppers for 3 minutes, and then turn the peppers to the next side.
   • Note: You are to char each side of the pepper – the skin should have char marks and be crinkled.
4. Finally, when all sides of the Poblano peppers are charred, turn the oven off and remove the peppers.

Place the Poblano Peppers on a Sheet Pan

Char the Poblano Peppers for 3 Minutes Per Side

Remove the Charred Poblano Peppers from the Oven

Steaming the Poblano Peppers and Removing the Skin

1. Once the peppers are charred on all sides, carefully place them in a glass or ceramic bowl.
2. Next, carefully lay a sheet of plastic wrap over the top of the bowl.
3. Then, let the peppers “steam” for about 10-15 minutes.
   • Note: The “steam” helps the skin of the peppers come off more easily.
4. Next, once the peppers have steamed for 10-15 minutes, remove the peppers from the bowl and place them onto a cutting board.
5. Finally, using a paper towel, rub off the skins of the pepper, remove the stems, and roughly chop them.
   • Note: The Poblano pepper skins should come off easily if you let them steam for 10-15 minutes.

Sauteeing the Vegetables

1. While the Poblano peppers are steaming, heat a small skillet to medium heat and drizzle a teaspoon of Avocado or Olive Oil into the pan.
2. Next, add the onions and garlic and cook until softened and translucent, about 3-5 minutes.
3. Finally, remove the sauteed vegetables from the heat and let them cool, slightly.

Saute the Onions and Garlic

Once Sauteed, Turn the Heat Off and Cool Slightly

Creating the Roasted Poblano Sauce

1. First, place the ingredients into a high-powered blender, such as a Ninja blender.
2. Next, blend the ingredients until you have reached your desired consistency.
   • Note: I like my sauce slightly thick, but easy enough to drizzle across various dishes.
3. Then, carefully pour the sauce into glass jars or another airtight container.
4. Finally, place the sauce in the refrigerator to chill for one hour before serving.

Place the Ingredients in a Blender

Blend Until the Desired Consistency is Reached

Pour Into a Container and Chill Before Serving

Serving and Storing the Roasted Poblano Sauce

To serve the Roasted Poblano Sauce, carefully spoon it over various dishes such as enchiladas, grilled meat, tacos, taco bowls, nachos, roasted seafood, greens, and more!

If you have leftovers of the Roasted Poblano Sauce, I’d recommend storing them in the refrigerator and an airtight container for up to 5 days.

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Roasted Poblano Sauce

Yield: 12 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 20 minutes

Roasted Poblano Sauce is a savory and mildly spicy condiment that adds depths of flavor to various dishes. Made from roasted poblano peppers, this sauce has a smoky aroma and a rich, earthy taste with hints of sweetness.

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Ingredients

• 4 Poblano Peppers
• 1 tbsp. Avocado Oil
• 1/2 c. Onions, Diced
• 2 Garlic Cloves, Minced
• 1 Avocado, Peeled and Seeded
• 1/2 c. Cilantro, Chopped
• 1/8 c. Olive or Avocado Oil
• 1 Lime, Juiced
• 1/4 tsp. Mineral Salt
• 1/2 tsp. Black Pepper

Instructions

Charring the Poblano Peppers

1. First, turn the oven on to the broil setting.
2. Next, place the Poblano peppers onto a sheet pan and put them under the broiler.
3. Then, broil the peppers for 3 minutes, and then turn the peppers to the next side. (Note: You are to char each side of the pepper - the skin should have char marks and be crinkled).
4. Finally, when all sides of the Poblano peppers are charred, turn the oven off and remove the peppers.

Steaming the Poblanos to Remove the Skin

1. Once the peppers are charred on all sides, carefully place them in a glass or ceramic bowl.
2. Next, carefully lay a sheet of plastic wrap over the top of the bowl.
3. Then, let the peppers "steam" for about 10-15 minutes. (Note: The "steam" helps the skin of the peppers come off more easily).
4. Next, once the peppers have steamed for 10-15 minutes, remove the peppers from the bowl and place them onto a cutting board.
5. Finally, using a paper towel, rub off the skins of the pepper, remove the stems, and roughly chop them. (Note: The Poblano pepper skins should come off easily if you let them steam for 10-15 minutes).

Sauteeing the Vegetables

1. While the Poblano peppers are steaming, heat a small skillet to medium heat and drizzle a teaspoon of Avocado or Olive Oil into the pan.
2. Next, add the onions and garlic and cook until softened and translucent, about 3-5 minutes.
3. Finally, remove the sauteed vegetables from the heat and let them cool, slightly.

Creating the Roasted Poblano Sauce

1. First, place the ingredients into a high-powered blender, such as a Ninja blender.
2. Next, blend the ingredients until you have reached your desired consistency. (Note: I like my sauce slightly thick, but easy enough to drizzle across various dishes).
3. Then, carefully pour the sauce into glass jars or another airtight container.
4. Finally, place the sauce in the refrigerator to chill for one hour before serving.

Serving the Roasted Poblano Sauce

To serve the Roasted Poblano Sauce, carefully spoon it over various dishes such as enchiladas, grilled meat, tacos, taco bowls, nachos, roasted seafood, greens, and more!

Notes

Storing the Roasted Poblano Sauce

If you have leftovers of the Roasted Poblano Sauce, I'd recommend storing them in the refrigerator and an airtight container for up to 5 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 59Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 61mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 1g