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.
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.