Roasted Poblano Pepper Sauce

This recipe transforms roasted poblano peppers into a smoky, savory green sauce. By charring the peppers under the broiler and roasting a whole head of garlic until sweet and creamy, you get a condiment with wonderful depth of flavor. It is a versatile sauce to keep in the fridge.

The whole process takes about an hour, with much of that time being hands-off while the garlic and peppers roast. The result is a fresh-tasting sauce that is great for spooning over tacos, grilled meats, eggs, or using as a dip for vegetables.

Why will you love Roasted Poblano Pepper Sauce?

Roasting the peppers and garlic removes their raw bite, creating a smoky sweetness that forms the foundation of the sauce.

Steaming the peppers immediately after charring them loosens the skins, making them very easy to peel off without a fuss.

Slowly streaming the oil into the food processor while it’s running helps emulsify the sauce, giving it a smooth, creamy consistency that won’t separate.

Roasted Poblano Pepper Sauce Ingredients

• Poblano Peppers: Look for peppers that are firm, glossy, and dark green. They should feel heavy for their size.

• Garlic: Roasting a whole head of garlic turns it jammy and sweet. Don’t substitute raw garlic, as the flavor will be too harsh.

• Cilantro: Use the leaves and the tender upper stems. The stems have a lot of flavor. Just discard the thick, woody bottoms of the bunch.

• Oil: A neutral oil like avocado or grapeseed lets the pepper flavor shine. You can use a mild olive oil, but it will contribute its own flavor to the sauce.

• Jalapeño: This is for heat. If you prefer a mild sauce, you can skip it entirely. The poblanos themselves are typically mild.

Exact quantities are in the recipe card below.

How to Make Roasted Poblano Pepper Sauce

Step 1: Roast the Aromatics

Start by getting the oven ready for the garlic. Wrap a whole head of garlic in foil with a bit of oil and roast it until it’s soft and fragrant. While it’s in the oven, char the poblano and jalapeño peppers under the broiler until they’re blackened all over.

Step 2: Steam and Peel the Peppers

Once the peppers are charred, place them in a covered bowl or a paper bag to steam. This important step makes the skins easy to remove. After about 15 minutes, the skins will slide right off. Then, pull out the stems and seeds.

Step 3: Blend the Sauce

Squeeze the sweet, roasted garlic cloves into a food processor. Add the peeled peppers and a large handful of fresh cilantro. Pulse it all together until it’s chopped, then slowly pour in the oil with the machine running to create a smooth, unified sauce. Season with salt, and it’s ready.

What to Serve with Roasted Poblano Pepper Sauce

This sauce is a wonderful addition to tacos, burrito bowls, or drizzled over grilled chicken or fish. It can also be used as a dip for tortilla chips or fresh vegetables.

Helpful Tricks for Roasted Poblano Pepper Sauce

For a milder sauce, omit the jalapeño or be sure to remove all its seeds and white membranes, which hold most of the heat.

The character of the sauce changes depending on the oil. A neutral oil like avocado or grapeseed is clean, while olive oil adds a peppery, fruity note.

If you don’t have a food processor, a high-powered blender will also work well to create a smooth sauce.

The sauce will thicken slightly when refrigerated.

How to Store and Freeze Roasted Poblano Pepper Sauce

Store the sauce in an airtight container in the refrigerator for up to 5 days. You can pour a thin layer of oil on top to help keep the color bright. The sauce also freezes well in an ice cube tray for up to 3 months; just thaw the cubes as needed.

Roasted Poblano Pepper Sauce Recipe FAQs

Can I make this sauce on the grill?

Yes, a grill is a great way to roast the peppers. Place them directly on the grates over a high flame and turn them until charred on all sides. You can also wrap the garlic in foil and place it on the cooler side of the grill to roast.

My sauce is too thick. How can I thin it out?

If you prefer a thinner consistency, you can blend in a tablespoon of water or lime juice at a time until it reaches the texture you like.

Is this sauce very spicy?

Poblano peppers are generally mild. The heat comes from the optional jalapeño. For a very mild sauce, leave out the jalapeño. For a little heat, use the jalapeño but remove its seeds and white membranes before blending.

Roasted Poblano Pepper Sauce

Smoky roasted poblano peppers and sweet roasted garlic are blended with fresh cilantro and jalapeño into a vibrant, versatile sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Condiment

Cuisine Mexican-Inspired

Servings 8

Ingredients

  

• 1 head garlic
• 1/2 cup avocado oil or other neutral oil plus more for roasting, 120 ml
• 3 large poblano peppers about 1 lb / 450g
• 1 jalapeño pepper optional, for heat
• 1 large bunch cilantro thick stems removed, about 2 cups packed leaves
• 2 tsp kosher salt

Instructions

 

• Preheat the oven to 400°F (200°C). Slice about 1/4 inch off the top of the garlic head to expose the cloves. Place it on a piece of foil, drizzle with oil, and wrap it tightly. Roast for 30-40 minutes, until the cloves are soft and golden. Let it cool slightly.
• While the garlic roasts, set an oven rack 4-6 inches from the broiler and turn the broiler on high. Place the poblano peppers and optional jalapeño on a baking sheet.
• Broil the peppers for 5-10 minutes, turning them every 2 minutes with tongs, until the skins are blackened and blistered on all sides.
• Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag and roll it closed. Let them steam for 15 minutes.
• Once cool enough to handle, use your fingers to peel the blistered skins off the peppers. Remove the stems and seeds. For the jalapeño, consider wearing gloves to avoid skin irritation.
• Squeeze the soft, roasted garlic cloves out of their skins into the bowl of a food processor. Add the peeled peppers and cilantro.
• Pulse the mixture until everything is roughly chopped. Scrape down the sides of the bowl.
• With the food processor running on low, slowly stream in the 1/2 cup of oil until the sauce is smooth. Add the salt and pulse a few more times to combine. Taste and add more salt if needed.

Notes

For a milder sauce, omit the jalapeño or be sure to remove all its seeds and white membranes, which hold most of the heat.

The character of the sauce changes depending on the oil. A neutral oil like avocado or grapeseed is clean, while olive oil adds a peppery, fruity note.

If you don't have a food processor, a high-powered blender will also work well to create a smooth sauce.

The sauce will thicken slightly when refrigerated.

Keyword Condiment, mexican-inspired, poblano peppers, roasted poblano peppers, sauce