Roasted Poblano Sauce

Try this go-to poblano cream sauce on chicken, fish, pork – you can even try it on top of mac ‘n cheese or omelettes!


  • 2 large poblano peppers
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped or grated
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons flour
  • 1 cup chicken stock
  • A handful of cilantro, chopped
  • 1 cup heavy cream


Pre-heat the broiler to high.

With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place the poblano peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop.

Melt the butter in a large skillet over medium-high heat. Add the onion, garlic and cumin and season with salt and pepper. Cook until the onion is translucent, 8-10 minutes.

Add the poblanos, then whisk in the flour and cook for 1-2 minutes. Add the stock and let thicken.

Transfer to a food processor; add the cilantro and puree. Transfer to a pot, add the cream and let thicken to coat a spoon.

Freeze flat in a gallon-size bag or in small sandwich-size bags for smaller servings.

Serve over chicken, pork or steak.

  • Candace Azevedo

    This was delicious! Made it because I had several extra pablano peppers I needed to use. I’ve made green chili sauce / rellenos this way where you roast and peel. I really liked blending it to make it nice and smooth. This was the perfect way to spice up some fish I was making for dinner. It’s great for adding extra flavor to eggs, rice, and potatoes too. Going to make again!

What's Fresh from @RachaelRay

Rachael Ray