Roasted Poblano Cream Sauce

Ingredients

Directions

1. 1

   To roast the poblanos, place the peppers directly on the open flame of a gas stove. Turn frequently with tongs until the skin is wrinkled and somewhat charred, about 5 minutes. Place the peppers in a clean plastic bag and seal for 10 minutes. Wrap each pepper in a paper towel and rub off the skin. Cut off the stems and scrape out the seeds. Roughly chop the peeled peppers.

2. 2

   Preheat a saucepan over medium heat for 1 minute. Add the oil and heat for 1 minute. Add the onion and sauté for 3 minutes, stirring frequently.

3. 3

   Add the garlic and cook for 2 minutes, stirring frequently. Add the V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, poblanos, and salt. Cook for 2 minutes.

4. 4

   Carefully place the mixture in a blender along with the cilantro. Remove the center of the lid from the blender and place a kitchen towel over the top to allow steam to escape. Blend on high speed for 2 minutes.

5. 5

   Pour the sauce back into the saucepan and warm over medium heat for 2 to 3 minutes, stirring occasionally. Enjoy!