Poblano Crema

Smokey creme de la creme. Smoked poblano peppers just found their nirvana in this creamy sauce. Enchiladas, taco bowls, and soups– you’ll want to put this on everything. Delicious with our spicy tomato soup or walnut mushroom tacos.

Ingredients:

4 poblano peppers, roasted and peeled
½ tsp. adobo powder
½ tsp. cumin
½ tsp. Aleppo pepper powder
½ tsp. black pepper
1 tsp. salt
1 tbsp. garlic, minced
2 tbsp. vegan butter
1 cup yellow onion, finely chopped
1 cup vegan heavy cream
½ cup vegan sour cream

Instructions:

1. In a medium saucepan pan over medium heat, melt the 2 tbsp butter.
2. Add the onion and garlic, and sauté until translucent (about 7-8 minutes).
3. Add the heavy cream and the poblano peppers to the pan, and bring to a boil, stirring occaisionally.
4. Reduce the heat to medium low, and let simmer for 6 minutes, stirring occasionally.
5. Add in the cumin, adobo, Aleppo pepper, salt, and black pepper. Stir until well combined.
6. Let the mixture cool, then pour into a blender, and blend until cool.
7. Stir in sour cream, and blend until it is completely incorporated.
8. Pour the finished cream into an airtight container, and refrigerate for later use.