Salsa Raja (Roasted Poblano Cream Sauce)
Ingredients
- • 3 item poblano peppers
- • 250 ml heavy cream
- • 120 ml sour cream
- • 80 g white onion
- • 2 cloves garlic
- • 30 g butter
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Roast the poblano peppers directly over a gas flame or under a broiler, turning frequently until the skin is completely charred and blistered on all sides (about 8-10 minutes).
- 2
Place the charred peppers in a plastic bag or covered bowl and let them steam for 10 minutes to loosen the skin.
- 3
Peel off the charred skin, remove the stems and seeds, then cut the peppers into thin strips (rajas).
- 4
In a medium skillet, melt the butter over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
- 5
Add the minced garlic and cook for another 30 seconds until fragrant.
- 6
Add the poblano strips to the pan and sauté for 2-3 minutes to combine flavors.
- 7
Pour in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- 8
Remove from heat and stir in the sour cream until well combined. Season with salt and pepper to taste.
- 9
Serve immediately as a sauce for tacos, enchiladas, grilled meats, or as a dip with tortilla chips.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This velvety poblano cream sauce transforms simple dishes into something extraordinary - drizzle it over grilled chicken, enchiladas, or roasted vegetables for an instant flavor upgrade. Don't worry if your poblanos char unevenly; those smoky imperfections add character to this forgiving recipe."
