Creamy Poblano Sauce
I made this sauce when I over purchased poblano peppers at the farmers market and decided to do a poblano cream beef stew. Stay tuned for that recipe next week on the blog, this week, I’m sharing the flavor burst of the dish that can be used as a topping on protein, mixed into yogurt as a dip, treated as an option on salsa spread, added into whisked eggs for an epic scramble, and many more favorite applications.
It's creamy, spicy, salty, and savory, all in one. I literally can put it on anything.
Not only is this sauce delicious but it is absolutely food-as-medicine focused with vitamin C boost from peppers and lime juice, sulfur detox compounds in garlic and scallions, probiotics in sour cream, heavy metal binding boost from cilantro as natural chelator, and healthy fats and polyphenols from extra virgin olive oil.
Ingredients:
4-5 poblano peppers
2 cloves garlic
1 cup Sour Cream
3 green onions, bulbs removed, roughly chopped
⅓ cup chopped fresh cilantro
1 lime (juiced)
1-2 tsp sea salt, to taste start with 1 tsp
4 Tablespoons Olive oil
2-4 Tablespoons water, as needed
Directions:
On a gas stovetop or grill, or oven on broil setting, blister poblano peppers under flame, turning every couple of minutes for full coverage. Once skins are blackened. Pull from heat and place in a bowl of ice water to shock. Let peppers sit for one minute, then using your hands on the skin you should easily be able to remove the blistered thin skin layer for exposure to smoky flesh.
Place peeled poblanos on a cutting board and cut off ends, slice in half, and deseed. Add peppers to the blender along with garlic, sour cream, onions, cilantro, lime juice, and 1 tsp salt. If necessary, add water 1 Tablespoon at a time to get blender going, this will depend on the moisture content of peppers and density of sour cream. Once the blender is going, start to add in olive oil one Table spoon at a time on the top to emulsify.
Taste sauce and determine if you need to add more salt to bridge flavors or more acid in lime juice to cut the fat and brighten the palate, or more sour cream to buffer the spiciness.
Makes 16 1oz (2 Tablespoon) servings: 76 calories, 6g fat, 5g carb, 1g fiber, 1g protein
