A simple sauce full of flavor, this Creamy Roasted Poblano and Lime Enchilada Sauce is a unique and delicious addition to your favorite Mexican food!
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I love my Smoky Chipotle Enchilada Sauce but have been wanting to make another sauce that was green and pepper-focused for a while now. Roasted poblanos are full of flavor with a mild heat so they are the perfect foundation for this sauce. Just a few ingredients will make this flavorful sauce, and it is fast!
Peppers are a little like playing roulette with your food because you never really know exactly how spicy they will be. I have had some incredibly spicy jalapenos before! If you find your sauce to be too spicy, add more sour cream or Greek yogurt as dairy cuts through heat very well. You could also use green bell peppers instead of poblanos, or a combination of the two, but it will slightly change the flavor of the sauce as well.
This gluten free, vegetarian, and low carb keto sauce is amazing on our Mexican Street Corn Enchiladas (pictured above)! Because the flavors are classic Mexican flavors, you could use this sauce on so many things:
- Enchiladas of any type (especially chicken or veggie!)
- Smothered burritos
- Salsa for chips
- Sauce for tacos
This Creamy Roasted Poblano and Lime Enchilada Sauce is amazing, and I love how versatile it is. The fresh flavors really let the roasted peppers shine! It has become one of my favorite sauces to have on hand just in case I am looking for some flavor. I use it like a condiment like hot sauce! And you can even think beyond Mexican food and add some to your breakfast eggs, make it thinner for a salad dressing, or as an appetizer dip!
- 4 large poblano peppers (also called Pasilla peppers)
- 1/3 cup sour cream (or plain Greek yogurt)
- 2 cloves garlic chopped
- 1/4 cup fresh cilantro
- 1-2 limes
- 1/4 cup water
- 1/2 teaspoon salt
- Roast the poblano peppers by turning on the broiler in your oven. Place the peppers directly on the rack at the top position, as close to the heating coils as you can get. Roast until the peppers are starting to turn black. Rotate the peppers until they are roasted on each side, typically a couple minutes per side. Remove the peppers from the oven and place in a large bag or tupperware, closed off, for them to steam and cool. This steaming process will make it easier to remove the skins.
- When the peppers are cool enough to touch, peel off the charred skin from the peppers and discard the skins. Remove the stems and seeds.
- In a food processor, combine all of the ingredients and blend until you reach your desired consistency. Add additional water if too thick. Season to taste with additional salt or lime.