Ingredients
Scale
- 4 Poblano Peppers
- 1 Jalapeno (keeps seeds if you like it spicy)
- 1/2 Yellow Onion
- 2–3 Garlic Cloves
- 1/4 cup Sour Cream or Mexican Crema
- 1/2 cup Fresh Cilantro
- 2 Limes Juiced
- 1 tsp. Sea Salt
- 1–2 tbsp Water optional for thinning
Instructions
- Preheat your gas or charcoal grill to high heat, around 450 to 500 degrees F.
- Place the peppers directly on the grill grates and grill for 3 to 4 minutes per side, turning occasionally until the skin is charred and blistered (about 10 to 12 minutes total).
- Transfer the grilled peppers to a bag or bowl and cover them to steam for 5 to 10 minutes.
- Once steamed, peel the charred skin off the peppers using your fingers or a paper towel. Discard the skins and remove stems and seeds.
- Add the peeled peppers to a blender or food processor along with the sour cream, garlic cloves, lime juice, cilantro, and salt.
- Blend on high for 30 to 60 seconds until the mixture is smooth and creamy. If a thinner consistency is desired, add water one tablespoon at a time until you reach the right thickness.
- Taste and adjust salt and lime juice as needed.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier sauce, leave the seeds in the Jalapeno.
This sauce pairs wonderfully with grilled chicken, fish, or as a dip for vegetables and chips.
Store leftovers in the fridge in an airtight container. Reblend if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: No Data
- Category: Sauce
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 2g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg