Ingredients
Scale
- 4 large poblano peppers
- 1 cup heavy cream
- 3 cloves garlic
- 1 medium white onion
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Instructions
- Roast the poblanos over an open flame or broiler until charred (about 8-10 minutes).
- Steam the peppers in a covered bowl for 10 minutes, then peel off the skins and chop.
- In a skillet, melt butter and sauté diced onion for about 5 minutes, then add minced garlic for another minute.
- Stir in chopped poblanos and cook for an additional 3-4 minutes.
- Blend the mixture with heavy cream, chicken broth, and cilantro until smooth.
- Return to the skillet and simmer for 5 minutes; season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Blending/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 230
- Sugar: 2g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg