This Poblano Sauce recipe - a roasted green pepper Mexican sauce - is super easy and, oh so good! This sauce adds an almost smoky (yet fresh) touch to any Mexican dish, specially tacos and burritos.
We had heard of it, but never went through the trouble of making it. Trouble might not be the better word for it, because it is very easy to make! We never thought it would make that much diference in a dish (we were so wrong!).
When we travel, if we like a dish we eat at a restaurant, we analyze it and try to take notes on all the flavors to make that dish at home. But how can you take note on something you had never tasted before? That might have happened when we went to a Mexican restaurant in Page, Arizona, on our road trip through the American Southwest. The food was fantastic, but perhaps we were too hungry, as we just enjoyed that meal and didn't even try to guess the ingredients.
But in 2019, while trying the famous Trailer Park taco at Torchy's, in Waco, Texas, all the components of this taco were listed on the menu and there it was: poblano sauce!
That green sauce lining the flour tortilla could only be the poblano sauce. That was the moment we realized how much of a difference this sauce makes on a taco or burrito.
We have successfully recreated this taco (one of the best we have ever had) back at home. But as we live in Brazil, we had to make some adjustments to the recipe.
As we have said above, we live in Brazil and do not have poblano peppers here (at least not where we live), so we looked for a couple of recipes and after some mix, match and substitutions, we came up with this recipe.
Ingredients for this Poblano Sauce Recipe
- green peppers (use poblano peppers, if available)
- red onion
- garlic powder
- ground cumin
- salt
- heavy cream
How to make this Poblano Sauce Recipe
Preheat oven, line a baking pan with aluminum foil. Wash bell peppers and pat them dry with paper towels, place peppers and onion in baking pan and bake for 20 to 30 minutes, until the skin of the peppers is charred. Take it out of the oven and wrap the foil around the peppers. Let them rest for 15 to 20 minutes. After this time, peel the peppers, and remove the stem and seeds as well. Place peeled peppers, onion and other ingredients in a food processor or blender and blend untill smooth. Transfer to a lidded container and keep it in the refrigerator for um to 3 days.
Poblano Sauce
Ingredients
- 2 large green peppers use poblano peppers if available
- 1/2 red onion
- 1/8 tsp garlic powder
- 1/8 tsp ground cumin
- 1 tsp salt
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350F (180C). Line a baking pan with aluminum foil.
- Wash bell peppers and pat them dry with paper towels. Place peppers and onion in baking pan and bake for 20 to 30 minutes, until the skin of the peppers is charred.
- Take it out of the oven and wrap the foil around the peppers. Let them rest for 15 to 20 minutes. After this time, peel the peppers, and remove the stem and seeds as well.
- Place peeled peppers, onion and other ingredients in a food processor or blender and blend untill smooth.
- Transfer to a lidded container and keep in the refrigerator for up to 3 days.
Comments
No Comments