Roasted Poblano Green Sauce

This zesty sauce instantly elevates your dish. It’s vibrant,  full of flavor, and comes together quickly. 

This versatile sauce combines the smoky heat of roasted poblanos with the creamy richness of avocado, balanced perfectly with the fresh, citrusy notes of cilantro. Plus, it’s simple to prepare, has wholesome ingredients, and a breeze to whip up whenever you're craving a burst of flavor. 

You can drizzle it over tacos, spoon onto grilled meats, or use it as a dip for crispy tortilla chips. I used it over the baked Baked Carnitas-Style Mushrooms recipe. 

Ingredients:

• 1 large poblano pepper

• 1 ripe avocado

• 1/4 cup fresh cilantro leaves, packed

• 1 clove garlic, minced

• 1 lime, juiced 

• 2 tablespoons olive oil

• 1/8 cup water

• Salt and pepper to taste

Method: 

1. Preheat your oven to 325. Place the poblano pepper on a baking sheet lined with parchment paper. If making with the baked carnitas style mushrooms you can place it on top like the picture above. 

2. Bake for about 20-25 minutes until it’s soft 

3. Transfer the roasted pepper to a bowl and cover with plastic wrap or towel. Let it steam for about 10 minutes to loosen the skin.

4. Once the pepper is cool enough to handle, peel off the charred skin. It should come off easily. It’s ok if it’s not perfectly peeled. 

5. Cut the pepper open and remove the seeds and membranes. Discard the seeds and stems.

6. In a blender or food processor, combine the roasted poblano peppers, ripe avocado, cilantro leaves, minced garlic, lime juice, water, and olive oil.

7. Blend until smooth and creamy. If the sauce is too thick, you can add another splash of water or more lime juice to reach your desired consistency.

8. Season the sauce with salt and pepper to taste. Adjust seasoning as needed.

9. Transfer the roasted poblano, avocado, and cilantro sauce to a serving bowl.

Garnish and Serve:

Serve the sauce as a dip for tortilla chips, a topping for tacos, quesadillas, or grilled shrimp (like the photo above), or as a dressing for salads. Garnish with additional cilantro leaves or a drizzle of olive oil.

Store Any Leftovers:

Any leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. The lime juice will help preserve the color of the sauce and prevent it from browning.

Bon Appétit