• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Low Carb » Roasted Poblano Sauce

    Published: Aug 1, 2023 by Carolyn

    Roasted Poblano Sauce

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.2K shares
    Jump to Recipe Print Recipe

    Add bold flavor to your dinner with this Roasted Poblano Cream Sauce. It takes 6 simple ingredients and pairs with all your favorite proteins and veggies. And with only 2.6g carbs per serving, you can drizzle it on with gusto.

    A jar of Poblano Sauce on a white plate in front of a poblano pepper and a head of garlic.

    You know those meals that are so good that you dream about them for days, even weeks, afterwards? Something about the flavors and the textures just come together in a magical way. And you find yourself eager to repeat the experience as soon as possible.

    Well, this Poblano Sauce might just be the magic touch you are looking for. We’ve been making this creamy condiment for years and it’s a family favorite. Most often we drizzle it on air fryer pork chops, but it’s great with chicken, beef, and even fish or shrimp.

    It’s also delicious paired with some Mexican Shredded Beef or spooned over Taco Pie. And it can give your Keto Egg Muffins or omelets a delicious Tex Mex flair.

    A pork chop topped with poblano sauce on a black plate.

    Why you will love this recipe

    If you are a fan of my Chile Relleno Chicken Soup, you will adore this recipe. That roasted poblano flavor really does have a magical quality!

    Poblano sauce is very flavorful, but it’s not particularly spicy. Poblanos tend to be quite mild compared to jalapeños and other chiles. And roasting them to the point where the skin chars brings out even more great flavor.

    Once they’re roasted, the sauce comes together very quickly. And you can cook it in the very same pan in which you sear your pork chops or chicken, for added flavor.

    While the sauce is best used within a few days, you can also roast the peppers ahead of time. You can store them in the fridge for a few days or freeze them for several months. That way, you can whip up the sauce whenever the fancy strikes.

    Ingredients you need

    Top down image of the ingredients needed Roasted Poblano Sauce.
    • Poblano peppers: Poblanos are mild chili peppers with a unique flavor. You can find them at most grocery stores year round, but their peak seasons are summer and fall.
    • Butter or oil: Sautéing the garlic and peppers in a pan adds a richer flavor.
    • Garlic: Use fresh garlic for the best results.
    • Cumin: A little ground cumin pairs perfectly with the roasted poblanos.
    • Chicken broth
    • Heavy whipping cream: You can also use a little coconut cream for a dairy free version.

    How to roast poblano peppers

    Roasted poblano peppers in a glass bowl.

    Roasting the peppers and then removing the charred skin is the key to the deep, rich flavor of this sauce. There are a couple of ways you can do this.

    1. Slice each poblano in half and cut out the stem and seeds. Set the peppers, skin-side down, over the flame of a gas stove. Use metal tongs to move the pepper halves around so that the skin is charred and blistered fairly uniformly all over.
    2. You can also heat the broiler in your oven to high and place the pepper halves, skin -side up, a few inches from the heat. Keep your eye on them so they don’t burn.
    3. Immediately after they are roasted, place the peppers in a bowl and cover tightly with plastic wrap. Allow them to steam themselves until they are cool enough to handle, 15 to 20 minutes. This makes the skin much easier to remove.
    4. Rub the peppers to loosen the skin and peel off as much as possible. It’s okay if some of it doesn’t come off.
    5. Use the peppers right away for sauce, or store in the fridge for up to three days. You can also freeze them for several months.

    How to make Roasted Poblano Sauce

    A collage of 4 images showing how to make Poblano Sauce.

    Once the peppers are roasted and skinned, the sauce comes together in a few short minutes.

    1. Place the peppers in a blender or food processor and process until finely chopped. Set aside.

    2. In a medium skillet over medium heat, melt the butter or heat the oil until shimmering. Add the garlic and cumin and cook until fragrant, about 1 minute.

    3. Add the poblanos and the broth and bring to a simmer. Cook until the broth is mostly evaporated, about 2 minutes.

    4. Stir in the cream and cook another minute or so to warm through.

    Top down image of Poblano Cream Sauce in a cast iron skillet.

    Expert Tips

    Halving the peppers and cutting out the seeds before roasting them is so much easier. Once cooked and steamed, the poblanos become slippery and harder to work with.

    As a shortcut, you can replace the poblano peppers with canned, fire-roasted chilies (use mild chilies). It’s not quite the same but it will work in a pinch!

    If you are pan-searing pork chops or chicken thighs, you can cook them in the pan prior to making the sauce. Then remove and tent with foil. Allow all the juices from the meat to remain in the pan as you cook the sauce. It adds phenomenal flavor.

    Dairy-Free Option: Replace the butter with olive oil and use coconut cream in place of the heavy whipping cream.

    A cast iron pan filled with creamy poblano sauce.

    Frequently Asked Questions

    What is poblano sauce made of?

    This recipe for poblano cream sauce is made with poblano peppers, garlic, cumin, chicken broth, and heavy cream.

    Is poblano sauce spicy?

    If you choose large poblano chiles, the less spice your sauce will be. Poblano peppers are mild in general, but the smaller peppers may have a little more kick to them. If you want a bit of spice to your poblano sauce, you can add a little jalapeño to the mix.

    How many carbs are in roasted poblano sauce?

    This Roasted Poblano Sauce recipe has 3.9g of carbohydrate and 1.3g of fiber per serving. That means each serving has only 2.6g net carbs.

    More recipes you will enjoy

    • Keto Stuffed Peppers
    • Juicy Grilled Pork Chops
    • Peruvian Chicken
    • Mexican Cauliflower Rice
    • Chipotle Lime Chicken


    A jar of Poblano Sauce on a white plate in front of a poblano pepper and a head of garlic.

    Poblano Sauce Recipe

    Add bold flavor to your dinner with this Roasted Poblano Cream Sauce. It takes 6 simple ingredients and pairs with all your favorite proteins and veggies. And with only 2.6g net carbs per serving, you can drizzle it on with gusto.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: poblano sauce, roasted poblanos
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    25 minutes minutes
    Servings: 6 servings
    Calories: 64kcal

    Ingredients

    • 2 medium poblano peppers
    • 1 tablespoon butter or oil divided
    • 2 cloves garlic minced
    • 1 teaspoon ground cumin
    • ¼ cup chicken broth
    • ⅓ cup heavy whipping cream
    • Salt and pepper to taste
    US Customary – Metric

    Instructions

    • Slice each poblano in half and cut out the stem and seeds. Set the peppers, skin-side down, over the flame of a gas stove. Use metal tongs to move the pepper halves around so that the skin is charred and blistered fairly uniformly all over.
    • You can also heat the broiler in your oven to high and place the pepper halves, skin -side up, a few inches from the heat. Keep your eye on them so they don't burn.
    • Place the peppers in a bowl and cover tightly with plastic wrap. Allow them to steam themselves until they are cool enough to handle, 15 to 20 minutes.
    • Rub the peppers to loosen the skin and peel off as much as possible. Place in a blender or food processor and process until finely chopped. Set aside.
    • In a medium skillet over medium heat, melt the butter or heat the oil until shimmering. Add the garlic and cumin and cook until fragrant, about 1 minute.
    • Add the poblanos and the broth and bring to a simmer. Cook until the broth is mostly evaporated, about 2 minutes. Stir in the cream and cook another minute or so to warm through.

    Notes

    If you are pan-searing pork chops or chicken thighs, you can cook them in the pan prior to making the sauce. Then remove and tent with foil. Allow all the juices from the meat to remain in the pan as you cook the sauce. It adds phenomenal flavor.
    Storage Information: Store the sauce in the fridge in a covered container for up to a week. 
     
    Nutrition Facts
    Poblano Sauce Recipe
    Amount Per Serving (2 tbsp)
    Calories 64 Calories from Fat 42
    % Daily Value*
    Fat 4.7g7%
    Carbohydrates 3.9g1%
    Fiber 1.3g5%
    Protein 1.2g2%
    * Percent Daily Values are based on a 2000 calorie diet.
    1.2K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Martine Dubois says

      September 21, 2023 at 8:48 am

      Could I use coconut cream instead of heavy cream? We are trying to cut out cholesterol.

      Reply
      • Carolyn says

        September 21, 2023 at 10:43 am

        Please read the blog post! 🙂

        Reply
    2. Gail M says

      August 06, 2023 at 2:25 pm

      If I leave out the cream could the sauce be frozen? (I’d add the cream when the sauce was defrosted. Thanks!

      Reply
      • Carolyn says

        August 06, 2023 at 3:24 pm

        Yes, that works!

        Reply
        • Gail M says

          August 07, 2023 at 7:55 am

          Thank you!

          Reply
    3. Marilyn J Carini says

      August 03, 2023 at 10:32 pm

      This is amazingly delicious! I put it on everything!

      Reply
    4. Bobbie Benge says

      August 01, 2023 at 3:33 pm

      5 stars
      my pablanos from the garden are not ready yet, so I used 3 Anaheim chilies! it is wonderful! thanks for the recipies

      Reply
      • Carolyn says

        August 01, 2023 at 7:55 pm

        Great adaptation!

        Reply
    5. Kelli says

      March 26, 2015 at 7:31 pm

      Made this tonight and it was wonderful. Next time I would add only half a tsp of cumin instead of the whole tsp to the sauce, I thought that it overwhelmed the poblano flavor. I plan on using the leftover for eggs in the morning…yum!

      Reply
      • Carolyn says

        March 26, 2015 at 7:59 pm

        I’ve used the leftover sauce on my eggs too!

        Reply
    6. KalynsKitchen says

      October 01, 2014 at 10:08 am

      Hi Carolyn; I am drooling over that Poblano sauce. Just letting you know that I featured this recipe in my round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014. Hope a lot of my readers will click over here and try the recipe!

      Reply
      • Carolyn says

        October 01, 2014 at 12:07 pm

        Thank you, Kalyn!

        Reply
    7. Amanda says

      September 25, 2014 at 2:28 pm

      This looks amazing!

      Reply
    8. Pat says

      September 25, 2014 at 7:15 am

      ARE YOU KIDDING ME! I injured my leg and I am having trouble walking, but I am getting in my car to get the poblanos and pork chops to make this now!

      Reply
      • Carolyn says

        September 25, 2014 at 7:38 am

        Oh boy! This recipe will keep, don’t hurt yourself!

        Reply
    9. Catherine says

      September 24, 2014 at 10:00 pm

      Beautiful and healthy meal. Pork is one of my favorites. Blessings, Catherine

      Reply
    10. Erin @ Dinners, Dishes and Desserts says

      September 24, 2014 at 3:52 pm

      We love pork chops, and I am always looking for new ways to serve them. This poblano sauce sounds amazing!

      Reply
    11. heather @french press says

      September 24, 2014 at 10:35 am

      LOVE poblanos – so I’m pretty sure we would devours this meal, and I dream about food all the time

      Reply
    12. Erin | The Law Student's Wife says

      September 24, 2014 at 8:16 am

      I want to pour that sauce on everything in my life for the next two weeks. Please say that’s not weird. Looks FABULOUS!

      Reply

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023