My homemade poblano sauce is going to be your new favorite for chips, burgers, dogs, steaks, or anything else you can think of. With just a few simple ingredients and in just a few minutes, you’ll have a rich, creamy, spicy sauce full of smoky, spicy roasted poblano and jalapeno flavor that pairs well with just about anything.
There’s nothing more versatile than sauces if you ask me. I view them as the accessories of main courses, accentuating and complementing everything from breakfasts to desserts. I love making all kinds of sauces, from savory vegan cheese sauce for myself and my dairy-free friends to sweet cranberry sauce for chicken, turkey, and beef dishes and raspberry topping for pancakes, waffles, and ice cream. Sauces are perfect for all kinds of uses, and that’s where my newest addition comes in.
This smoked poblano sauce is creamy and smoky and packs a big kick of heat. It’s perfect for dipping or topping all your favorite savory foods, and the best part is that it’s so easy to make. You can’t beat that!
Why You’ll Love This Recipe
- Limited Ingredients: It only takes a few simple ingredients to make this recipe.
- Easy: If you can use a grill or a stove, along with a blender, you can make this recipe.
- Zesty: The smoked poblanos and jalapenos give the sauce a big, bold, spicy flavor.
- Versatile: This makes a great dipping sauce for chips, tacos, or burritos, as well as a topping for all kinds of sandwiches and burgers, and great to use as a cream sauce for enchiladas too.
Ingredients
- Poblano and Jalapeno Peppers: Smoked poblano and jalapeno peppers lend the sauce a deep, bold, and spicy flavor, with a hint of sweetness from the caramelization of the peppers.
- Onions: Onions add caramelized sweetness to the sauce.
- Green Enchilada Sauce: Green enchilada sauce adds classic Mexican flavor and the perfect consistency.
- Red Pepper Flakes: Red pepper flakes add a kick of heat.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Instructions
- Rub the peppers and onions with olive oil and place them on a hot grill. Grill the jalapenos and onion until tender and the poblanos until blistered and charred on both sides.
- Steam the poblanos in a resealable baggie or a bowl tightly covered with plastic wrap so their skins loosen.
- Peel the poblano peppers and remove the seeds and stems from both them and the jalapenos.
- Add all the ingredients to a Vitamix or blender and blend until creamy.
Step 1: Wash and dry the peppers then rub the peppers and onions with olive oil and place on the hot grill.
Step 2: After steaming the peppers and removing their skin and seeds, add the onions and peppers to a Vitamix or blender.
Step 3: Pour the enchilada sauce into the Vitamix.
Step 4: Next, add heavy cream.
Step 5: Add all of the seasonings.
Step 6: Blend until all of the ingredients are creamy.
Flavor Variations
- Mild: Omit the red pepper flakes and replace the jalapenos with another poblano for a mild version.
- Make it a Dip: Add sour cream to turn this sauce into a dip.
Tips
- Wash your hands thoroughly after handling peppers and never touch your face.
- If you don’t have a grill, you can also roast the peppers over a medium flame on your stovetop until charred. Then, follow the instructions for the rest of the recipe.
- Rub your grill grates with oil to prevent sticking and make cleanup easier.
Storage
Refrigerate this sauce for up to 5 days in an airtight container.
Pairing Suggestions
Serve this sauce with tortilla chips or veggies for dipping. You can also use it as a dip for beef tacos or fried burritos. This smoked poblano sauce also makes a fantastic topping for hamburgers, hot dogs, or smoked ribeye steak.
Frequently Asked Questions
Poblano peppers are only mildly warm, ranking at the bottom of the Scoville Heat Scale. They have about half the heat of a jalapeno.
Poblano sauce is great for Mexican dishes like tacos, nachos, or enchiladas, as well as hamburgers, hot dogs, steak, chicken, or pork. It’s even suitable for a zesty seafood dish.
Roasted poblano sauce has a smoky, deep flavor that can range from mild if only poblanos are used to spicier if pepper like jalapenos are added.
Try This Poblano Sauce
This smoked poblano sauce only takes a few minutes and a few simple steps, and it has a ton of flavor in every bite. You can’t beat that combo of flavor and ease. Add to that the fact that it can be a dip, topping, or spread, and you’ve got a winner. Give this a try, and I know you’ll be looking for new ways to use it.
More Delicious Dips and Sauces You’ll Enjoy
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Poblano Sauce
Ingredients
- 3 roasted poblanos, seeds removed, peeled
- 2 roasted jalapenos, seeds removed
- ½ medium onion, grilled
- 15 ounce green enchilada sauce
- 1 cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon chicken bouillon
- ½ teaspoon red pepper flakes
Instructions
Poblano Sauce
- Wash and dry the peppers.
- Rub the peppers and onions with olive oil and place on the hot grill.
- Let poblano peppers cook until blistered and charred on each side, and grill the jalapeños and onions for a few minutes until the jalapeños and onions have softened a bit.
- Remove from the grill and place the poblanos in a gallon size baggie, or a bowl, and cover with plastic wrap. Let steam for 10 minutes.
- Remove from the baggie/bowl and peel the skin off each pepper.
- Cut stems off of the poblano and jalapeno peppers, remove seeds, and place into a vitamix or a blender.
- Add grilled onions, enchilada sauce, heavy cream, chicken broth, chicken bouillon, and red pepper flakes into the vitamix and blend until creamy.
Stove Top Method
- To roast peppers on the stove, wash and dry peppers.
- Using tongs, hold each pepper over a medium flame until blistered and charred. Then follow the above instructions.
Notes
- Wash your hands thoroughly after handling peppers and never touch your face.
- If you don’t have a grill, you can also roast the peppers over a medium flame on your stovetop until charred. Then, follow the instructions for the rest of the recipe.
- Rub your grill grates with oil to prevent sticking and make cleanup easier.
Nutrition
It sounds delicious and I can’t wait to try it!
HI Amy, It is SO delicious. I hope you enjoy it. Thank you for your comment. :)
Does this sauce freeze well?
Hi Amy,
I have not had to freeze any leftover sauce but you might experience some separation during the freezing and thawing process. Separation is common with cream base sauces, but for the most part, it can be fixed once it is reheated and stirred. I hope you enjoy this sauce. It’s SO good! :)