Roasted Poblano Cream Sauce
Use on steak, as a taco sauce or even a dip! It's sooo yummers!
These peppers are called “Poblano” when they are green, and “Ancho” when they are allowed to ripen to red on the vine and then dried. They don’t pack much heat but they are full of flavor! Of course you can always add more heat if you wanted to, but for this recipe it’s pretty mellow, yet bold.S
Ingredients 4-5 Poblano peppers
1-2 heads of garlic
1/2 cup Mexican crema or sour cream
1 teaspoon salt
olive oil
Instructions
Preheat oven to 375 degrees.
Cut off the top 1/4 inch of the heads of garlic. Place the garlic cut side up on a piece of aluminum foil and rub all over with olive oil. Tightly wrap the garlic in the foil and place it in the oven for about 30 minutes, or until the cloves are soft.
Meanwhile, char the Poblanos over an open flame on the stove or BBQ until the skins begin to bubble and turn black. You can also stick them directly on the rack in the same oven as the garlic for about 20 minutes for the same effect.
Remove peppers from heat and place them into a paper bag, close tight. Let them steam in the bag for 15 or so minutes to loosen the skins.
Once the peppers are cool, peel away the papery skins, cut lengthwise and remove stems and all seeds. Place them in a food processor.
Once the garlic is soft, and cool enough to handle, squeeze out the cloves into the food processor.
Add the cream and salt, process until nice and smooth.
Taste/adjust for salt. Serve as desired.
Makes about 1 cup. Approx 1 net carb per 2 tablespoons of sauce.