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Torchy’s Poblano Sauce Recipe

Torchy’s Poblano Sauce Recipe

Make Torchy’s Poblano Sauce recipe at home with this creamy, smoky Mexican sauce recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 People10
Course: sauce
Cuisine: American
Calories: 110
Ingredients Equipment Method

Ingredients
  

  • 2 large poblano peppers – roasted and peeled
  • 1 small onion – finely chopped
  • 2 cloves garlic – minced
  • 1 cup heavy cream – for richness or sour cream for tang
  • 1/2 cup chicken or vegetable broth – to adjust consistency
  • 1 tablespoon butter or olive oil – for sautéing
  • 1 teaspoon cumin powder – for earthy flavor
  • 1/2 teaspoon smoked paprika – optional for depth
  • Salt and black pepper – to taste
  • Juice of 1 lime – adds tang and freshness
  • Fresh cilantro – for garnish (optional

Equipment

  • Equipment NeededSkillet or sauté pan – for cooking aromaticsBlender or immersion blender – for smooth textureRoasting pan or gas stove – for roasting peppersKnife and cutting board – for prepping ingredients

Method
 

Step-by-Step Preparation of Torchy’s Poblano Sauce
    Step 1: Roast the Poblano Peppers
    1. Preheat the oven to 450°F (230°C).
    2. Place the poblano peppers on a baking sheet and roast until the skin is blistered and blackened, about 20 minutes, turning halfway through.
    3. Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap for 10 minutes. This allows the skins to loosen.
    4. Peel off the skins, remove seeds, and roughly chop the peppers.
    5. Tip: You can also roast the poblanos over an open flame for a smokier flavor. Be careful not to burn them too much; slightly charred is perfect.
    Step 2: Sauté the Aromatics
    1. Heat butter or olive oil in a skillet over medium heat.
    2. Add chopped onions and sauté for 3–4 minutes until translucent.
    3. Add minced garlic and cook for an additional 30 seconds until fragrant.
    4. Sautéing the aromatics enhances the sauce’s depth and ensures that raw onion or garlic flavors don’t overpower the creamy sauce.
    Step 3: Blend the Sauce
    1. Transfer roasted poblano peppers and sautéed onions/garlic to a blender.
    2. Add heavy cream and chicken or vegetable broth.
    3. Blend until smooth and creamy.
    4. Pro Tip: For an ultra-smooth texture, strain the sauce through a fine mesh sieve after blending.
    Step 4: Season and Simmer
    1. Pour the blended sauce back into the skillet.
    2. Add cumin powder, smoked paprika, salt, and black pepper.
    3. Simmer on low heat for 5–7 minutes to allow the flavors to meld.
    4. Stir in lime juice just before serving for a fresh, tangy kick.
    5. The sauce should be velvety, pourable, and slightly thick. Adjust with more cream or broth as needed.
    Tips for Perfecting Poblano Sauce
    1. Adjust Heat: Poblanos are mild, but if you want extra heat, add a small jalapeño or serrano pepper.
    2. Consistency: For a thicker sauce, use less broth; for a thinner sauce, add more cream or broth.
    3. Storage: Keep in an airtight container in the refrigerator for up to 5 days.
    4. Reheating: Gently warm on low heat to prevent splitting of the crea