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

prep:
20 mins
cook:
8 mins
additional:
20 mins
total:
48 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.

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  • 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.

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 2% DV; carbohydrates 3.1g 1% DV; fat 22g 34% DV; cholesterol 10.4mg 4% DV; sodium 163.7mg 7% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2018
Great as written! No changes necessary. I would like to try it with Greek yogurt but then again why try to fix what isn't broken? Read More
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