Recipe By Shawn Sanchez
Published Jul 1st
Prep 20m Cook 8m Additional 20m Ready In 48m
Servings 1 /2 cup sauce Calories 208

An awesome poblano sauce I found that is perfect for topping a taco or fajita or for cooking or adding to chicken.

Recipe Ingredients

  • 1 poblano pepper, halved and seeded
  • ½ cup mayonnaise
  • 1 small bunch cilantro, or to taste
  • 1 green onion, chopped
  • 1 tablespoon bottled lime juice
  • 1 clove garlic, minced

Cooking Directions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the pepper cut side-down on a baking sheet.
  2. 2 Broil in the preheated oven until skin is blackened, 8 to 14 minutes.
  3. 3 Place the pepper in a resealable plastic bag. Cool until well sweated and safe to handle, about 20 minutes. Skin the peppers by gently pinching them off.
  4. 4 Place the skinned pepper, mayonnaise, cilantro, green onion, lime juice, and garlic in a blender. Cover and puree until smooth.

Nutrition Facts

  • Calories 208
  • Carbohydrate 3.1 g
  • Cholesterol 10.4 mg
  • Fat 22 g
  • Fiber 1.1 g
  • Protein 0.9 g
  • Saturated Fat 3.3 g
  • Sodium 163.7 mg
  • Sugar 0.9 g

Chef's Notes

You can substitute the mayonnaise with sour cream or Greek yogurt; Fresh lime juice may be substituted for bottled lime juice; I use a Ninja(R) blender.
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