Chef Maria Gonzalez - Mexican Cuisine Specialist
👨‍🍳 Mexican Cuisine Expert

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 20+ Years Experience 🍽️ Traditional Mexican Cooking

❤️ My Recipe Story

"This roasted poblano cream sauce was inspired by my grandmother's cooking in Puebla. She taught me that the key to exceptional poblano flavor is proper roasting and never rushing the charring process. The cream balances the smoky heat perfectly."

Maria specializes in authentic Mexican cuisine and has spent decades perfecting traditional sauces and salsas. Her approach focuses on proper technique and high-quality ingredients to create deeply flavorful, restaurant-quality dishes at home.

View All Mitchell's Recipes →
Smooth, pale green roasted poblano cream sauce in a white bowl, garnished with fresh cilantro and a lime wedge, with charred poblano peppers in background

The Art of Roasting Poblanos

Proper poblano roasting is essential for developing the deep, smoky flavor that makes this sauce exceptional. The peppers should be charred evenly on all sides until the skin blisters and blackens, which concentrates their natural sweetness while adding smokiness.

Steaming the roasted poblanos in a covered bowl allows the residual heat to finish cooking the flesh while making the charred skin easy to remove. Don't skip this step - it's crucial for achieving the silky texture and clean flavor of the finished sauce.

💡 Professional Tip

Save any juices that accumulate from the roasted poblanos - they're packed with concentrated flavor and should be added to the sauce along with the chopped peppers.

Frequently Asked Questions

Fresh roasted poblanos provide much better flavor and texture. Canned poblanos lack the smoky depth and can make the sauce watery.

Poblanos are mild peppers with gentle heat. The sauce has a subtle warmth rather than intense spiciness. Add a jalapeño if you prefer more heat.

Substitute coconut cream for heavy cream and use cashew cream instead of crema. The flavor will be different but still delicious.

Store refrigerated for up to 5 days or freeze for up to 3 months. Reheat gently and whisk to restore smooth texture.

Sour cream works as a substitute, though Mexican crema has a milder, sweeter flavor. You can also make crema by mixing heavy cream with buttermilk and letting it thicken.

Absolutely! Grill over medium-high heat, turning frequently until charred all over. This adds even more smoky flavor to the sauce.

Excellent with grilled chicken, fish tacos, enchiladas, roasted vegetables, or as a pasta sauce. It's very versatile.

Add more broth to thin the sauce, or simmer longer uncovered to thicken. The sauce should coat the back of a spoon when properly thickened.

Recipe Troubleshooting Guide

✅

Sauce Too Thin

Problem: Poblano cream sauce is too watery

Solution: Simmer uncovered over low heat to reduce, or whisk in a slurry of cornstarch and cold broth to thicken quickly.

✅

Bitter Flavor

Problem: Sauce tastes bitter after roasting poblanos

Solution: Remove all charred skin completely - any remaining blackened bits can cause bitterness. Balance with a pinch of sugar if needed.

✅

Sauce Separating

Problem: Cream sauce breaks or curdles

Prevention: Remove from heat immediately and whisk vigorously. Add cream more slowly over lower heat. Strain if necessary to restore smoothness.

✅

Not Enough Heat

Problem: Sauce lacks spiciness despite using poblanos

Recovery: Add finely minced jalapeño or serrano pepper, or include some poblano seeds. A pinch of cayenne pepper also works.

✅

Poblanos Won't Char

Problem: Peppers not charring properly under broiler

Prevention: Move oven rack closer to broiler element, ensure broiler is fully preheated, and turn peppers more frequently for even charring.

✅

Flavor Balance Issues

Too Sweet: Add more lime juice or a pinch of white pepper to balance sweetness

Too Salty: Balance with additional cream or a touch of honey

Bland: Increase salt, add more garlic, or finish with extra lime juice and fresh cilantro

Fresh poblano peppers, heavy cream, garlic, onion, lime, and spices arranged on wooden cutting board for poblano cream sauce

Selecting Quality Poblanos

Choose poblano peppers that are firm, glossy, and deep green in color without soft spots or wrinkles. Larger poblanos are easier to roast and peel, and they typically have thicker flesh that contributes more substance to the sauce.

Fresh poblanos should have a bright, grassy aroma and feel heavy for their size. Avoid peppers with dark spots or those that feel soft, as they may be past their prime and won't roast properly.

Essential Ingredient Notes

  • Poblano Peppers: Look for poblanos that are 4-5 inches long with broad shoulders. They should be firm and have a glossy, dark green skin for the best roasting results.
  • Mexican Crema: Mexican crema is less tangy than sour cream and adds authentic flavor. Find it in the refrigerated section near other Mexican dairy products.
  • Heavy Cream: Use cream with at least 35% fat content for the richest texture. Lower-fat alternatives may not create the same luxurious mouthfeel.
Poblano peppers being charred under broiler with blackened, blistered skin, showing proper roasting technique

Mastering the Cream Technique

The key to silky poblano cream sauce is temperature control when adding the dairy. Add cream slowly while stirring constantly over low heat to prevent curdling. The sauce should gently simmer, never boil vigorously.

Building layers of flavor by sautéing the aromatics first creates depth in the final sauce. The onions should be translucent and the garlic fragrant before adding the poblanos, allowing each ingredient to contribute its full flavor potential.

Perfect Cream Integration

Reduce heat to low before adding cream. Pour in a thin stream while whisking constantly. This gradual incorporation prevents the proteins from coagulating and ensures smooth texture.

Roasted Poblano Cream Sauce

Prep 15 min
Cook 20 min
Serves 8 servings
Level Easy

📋 Ingredients

For Roasting

  • 240ml heavy cream
    At least 35% fat content for richness
  • 120ml Mexican crema or sour cream
    Adds tangy richness
  • 60ml chicken or vegetable broth
    For desired consistency
  • 15ml fresh lime juice
    Brightens the smoky flavors
  • 1 tbsp butter
    For glossy finish
  • 2 tbsp fresh cilantro, chopped
    For fresh, herbal notes

For the Cream Base

  • 6 large poblano peppers
    Choose firm, glossy peppers
  • 3 cloves garlic, minced
    Fresh garlic adds depth
  • 1 small white onion, diced
    Sweet onion works best
  • 30ml olive oil
    For sautéing aromatics
  • 1 tsp ground cumin
    Complements poblano flavor
  • 1/2 tsp smoked paprika
    Enhances smoky notes
  • 1 tsp salt
    Season to taste

Instructions

  1. Roast the Poblanos

    Preheat broiler. Place poblanos on baking sheet and broil 8-10 minutes, turning every 2-3 minutes until charred on all sides. Transfer to bowl, cover with plastic wrap, let steam 10 minutes.

  2. Prepare Peppers

    Remove charred skin from poblanos by gently rubbing with paper towels. Remove stems and seeds, then roughly chop the flesh. Reserve any accumulated juices.

  3. Sauté Aromatics

    Heat olive oil in large skillet over medium heat. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.

  4. Build the Sauce

    Add chopped poblanos and their juices to skillet. Stir in cumin, smoked paprika, salt, and white pepper. Cook 2-3 minutes to meld flavors.

  5. Finish and Serve

    Reduce heat to low. Slowly add heavy cream and crema, stirring constantly. Add broth to reach desired consistency. Simmer 3-5 minutes until thickened. Stir in lime juice, butter, and cilantro. Taste and adjust seasonings. Serve warm.

Recipe Notes & Tips

Storage

Store in refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently over low heat, whisking frequently to maintain smooth texture.

Serving Suggestions

Excellent over grilled chicken, fish tacos, enchiladas, or roasted vegetables. Also makes a unique pasta sauce or soup base when thinned with additional broth.

Variations

Add roasted corn kernels for sweetness, substitute Greek yogurt for a tangier flavor, or blend with fresh herbs like oregano or thyme for different flavor profiles.