Salsa Raja (Roasted Poblano Cream Sauce)

Instructions

1. 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. 2

   Place the charred peppers in a plastic bag or covered bowl and let them steam for 10 minutes to loosen the skin.

3. 3

   Peel off the charred skin, remove the stems and seeds, then cut the peppers into thin strips (rajas).

4. 4

   In a medium skillet, melt the butter over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.

5. 5

   Add the minced garlic and cook for another 30 seconds until fragrant.

6. 6

   Add the poblano strips to the pan and sauté for 2-3 minutes to combine flavors.

7. 7

   Pour in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.

8. 8

   Remove from heat and stir in the sour cream until well combined. Season with salt and pepper to taste.

9. 9

   Serve immediately as a sauce for tacos, enchiladas, grilled meats, or as a dip with tortilla chips.