A quick and easy medium-spicy sauce perfect for Mexican recipes. Roasted poblanos and lime make a flavorful, sauce for enchiladas, burritos, tacos, and more. Vegetarian, low carb keto, and gluten free. Creamy Roasted Poblano and Lime Enchilada Sauce #mexicanfood #enchiladas #poblanos #verdesauce
Keyword: 30 Min or Less, Gluten Free, Keto/Low Carb, Vegetarian
4largepoblano peppers(also called Pasilla peppers)
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.
Even though this recipe uses fresh cilantro, it does not have a strong cilantro taste. If you are not a fan, you can leave it out.2 limes will give a strong lime flavor. Use 1 lime for a more subtle lime flavor.If too hot, add more sour cream or Greek yogurt. To make the sauce more mild in the first place, use green bell peppers, or a combination of bell peppers and poblanos, however this will slightly change the flavor of the sauce as well.