One of our eldest son’s most absolute favorite sauces. It is always a joy to make and depending on what time of the year (summer having the hottest peppers) will determine how much heat Poblano peppers have.
There are so many ways that this Roasted Poblano & Garlic CreamSauce can be used. It is also great as a sauce tossed with angel hair pasta. Just remember that this sauce pack quite a bit of heat and a little goes a long way! I have even made the left over sauce into a delicious creamy soup…sauté the sauce (minus the sour cream) in a pan with a little butter, add heavy cream, chicken stock, a little white wine…and OH MY GOODNESS!
Wash and dry peppers. Place whole peppers into a glass baking dish. Drizzle with small amount of olive oil, making sure to coat all sides. Roast in a 400 degree oven for about 20 minutes or until the skins have a "blistered" appearance. This can also be achieved by grilling if you prefer. Once the peppers are finished roasting in the oven, remove them and allow them to cool on the stove/counter and cover them with plastic wrap. This creates condensation and further separation of the skin which makes for easier removal.
Hint: Wear nitrile gloves when peeling and seeding any hot peppers. And make sure to wash your hands with cool water and soap before touching your face...eyes...anything. But if you forget this tip, you will only make the mistake once. Ouch!
Remove the tops of the garlic heads with a sharp chefs knife. Place in small cast iron skillet and drizzle with small amount of olive oil. These can be roasted in the oven at the same time as the peppers. I found a website that goes into extreme detail about the how-to of roasting garlic. You can check it out if it suits your fancy.
Next place peppers, garlic, shallot, salt into food processor or blender. Blend until smooth like texture.
Add the baby spinach and kale mixture. Blend again.
Incorporate the sour cream.
The sauce should be a beautiful creamy texture. Refrigerate until ready to use.
We selected chicken thighs. Marinated in a little lemon pepper, white wine vinegar, and olive oil for about 30 minutes to an hour.
Then straight to the grill! This is our favorite thing to eat with the Roasted Poblano & Garlic Cream Sauce.
Grill the chicken thighs until they are golden in color.
Serve over Jasmine rice with a side of black beans.