Rating: 5 stars
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An awesome poblano sauce I found that is perfect for topping a taco or fajita or for cooking or adding to chicken.

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Recipe Summary

cook:
8 mins
additional:
20 mins
total:
48 mins
prep:
20 mins
Servings:
4
Yield:
1 /2 cup sauce
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • Broil in the preheated oven until skin is blackened, 8 to 14 minutes.n

  • 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.n

  • Place the skinned pepper, mayonnaise, cilantro, green onion, lime juice, and garlic in a blender. Cover and puree until smooth.n

Cook's Notes:

You can substitute the mayonnaise with sour cream or Greek yogurt.

Fresh lime juice may be substituted for bottled lime juice.

I use a Ninja(R) blender.

Nutrition Facts

208 calories; protein 0.9g; carbohydrates 3.1g; fat 22g; cholesterol 10.4mg; sodium 163.7mg. Full Nutrition
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