Looking for a copycat of torchy’s poblano sauce recipe? If yes, you are in the right place. Here, I am going to tell you how to make the most delicious poblano cream sauce ever.
Torchy’s Poblano Sauce is a delicious and flavorful sauce that can be used to enhance the flavor of any dish. It’s made with roasted poblano peppers, sour cream, mayonnaise, garlic, and other spices.
The combination of these ingredients creates a unique flavor that is both spicy and creamy. This sauce is perfect for tacos, enchiladas, burritos, and other Mexican dishes. It can also be used as a dip or topping for nachos or chips. Torchy’s Poblano Sauce is sure to add some extra kick to your meals!
What does it taste like?
This sauce has a sweet yet spicy flavour with smoky undertones. The roasted poblano peppers provide a nice smokiness to the sauce, while the sour cream and mayonnaise give it a creamy texture.
The poblano peppers also give the sauce a slight heat, which is balanced out by the lime juice and cilantro. The garlic gives it an additional depth of flavor that really makes this dish stand out. In short, you can expect a rich, flavorful sauce with just the right amount of kick.
How did I first get introduced to the torchy’s poblano sauce?
I was first introduced to this sauce when I visited Torchy’s Tacos. My friends had ordered some tacos with this sauce on them and I was so intrigued by the flavour. It instantly became one of my favourite sauces and I couldn’t wait to try making it at home!
You can also checkout the following sauces Recipe :
- Recipe for Colonial Dressing by Bob Evans
- Recipe for Red Lobster Tartar Sauce
- Caribbean Jerk Sauce Formula for Buffalo Wild Wings
How to make torchy’s poblano sauce?
Making this sauce is very easy and only requires a few simple ingredients. Everyone can make this sauce easily at home with minimal effort.
Ingredients
- 1 poblano pepper roasted, skin, seeds and stem removed
- 1/4 cup fresh cilantro
- 1-2 garlic cloves
- 2 tablespoons lime juice
- 1/2 cup mayonnaise
- 1/2 cup full fat sour cream
- Salt and pepper to taste
Step by step instructions
Step 1: Roast the poblano pepper
Preheat your oven to 350°F. Place the pepper on a baking sheet and roast for 15-20 minutes, flipping once halfway through, until evenly softened and charred in spots. Once done, remove from the oven and place into a bowl covered with plastic wrap (this will help loosen up the skin).
Step 2: Peel the skin off of the pepper
Once cool enough to handle, peel the skin away from the pepper and discard. Remove any seeds or stem as well before roughly chopping into small pieces.
Step 3: Combine all ingredients in a bowl
In a medium-sized bowl, add the chopped poblano pepper, sour cream, mayonnaise, garlic, cilantro and lime juice. Mix until all ingredients are evenly incorporated.
Step 4: Add salt and pepper to taste
Add salt and pepper as desired for flavour. Stir to mix everything together once more before tasting the sauce. Adjust seasoning if needed before transferring to a serving dish or container.
Tips
- To make the sauce milder, remove all or most of the seeds and stem from the poblano pepper.
- For a spicier version, leave some of the seeds in or substitute them with other peppers such as jalapeños.
- Roasting the pepper gives it a smokier flavour.
- If you don’t have fresh poblano pepper, you can use jarred roasted peppers instead. However, the flavour won’t be as strong.
- It is best to make the sauce right before serving to ensure that it has the freshest flavour possible.
- For extra heat, add in a pinch of cayenne pepper or chopped jalapenos.
Torchy’s Poblano Sauce Recipe pin
Ingredients
- 1/4 cup of full-fat sour cream creating a rich and velvety texture in the sauce, adding a creamy and tangy flavor.
- 1 garlic clove adding a pungent and savory kick to the sauce, amplifying its depth of flavor.
- 1 tablespoon of lime juice offering a tangy and citrusy element to the sauce, balancing the richness of other ingredients.
- 2 tablespoons of fresh cilantro providing a vibrant and herbaceous note to the sauce, enhancing its overall freshness.
- Salt and pepper to taste allowing you to season the sauce to your preference, enhancing the flavors and bringing the dish into balance.
- 1/2 roasted poblano pepper with the skin, seeds, and stem removed, adding a smoky and mildly spicy flavor to the sauce.
- 1 tablespoon of lime juice additional, adding an extra burst of zesty freshness to the sauce.
Instructions
- Roast The Poblano Pepper Preheat your oven to 350°F. Place the pepper on a baking sheet and roast for 15-20 minutes, flipping once halfway through, until evenly softened and charred in spots. Once done, remove from the oven and place into a bowl covered with plastic wrap (this will help loosen up the skin).
- Peel The Skin Off Of The Pepper Once cool enough to handle, peel the skin away from the pepper and discard. Remove any seeds or stem as well before roughly chopping into small pieces.
- Combine All Ingredients In A Bowl In a medium-sized bowl, add the chopped poblano pepper, sour cream, mayonnaise, garlic, cilantro and lime juice. Mix until all ingredients are evenly incorporated.
- Add Salt And Pepper To Taste Add salt and pepper as desired for flavour. Stir to mix everything together once more before tasting the sauce. Adjust seasoning if needed before transferring to a serving dish or container.
Notes
- To make the sauce milder, remove all or most of the seeds and stem from the poblano pepper.
- For a spicier version, leave some of the seeds in or substitute them with other peppers such as jalapeños.
- Roasting the pepper gives it a smokier flavor.
- If you don’t have fresh poblano pepper, you can use jarred roasted peppers instead. However, the flavour won’t be as strong.
- It is best to make the sauce right before serving to ensure that it has the freshest flavour possible.
- For extra heat, add in a pinch of cayenne pepper or chopped jalapenos.
Nutrition Information
Carbohydrates: 2g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 134mg | Potassium: 61mg | Sugar: 1g |Serving: 6g | Calories: 170 kcal | Vitamin A: 250IU | Vitamin C: 18mg | Calcium: 23 mg | Iron: 0.1mg
What to serve with torchy’s poblano sauce?
Torchy’s Poblano Sauce is perfect for serving with tacos, burritos, enchiladas, quesadillas and other Mexican dishes. It can also be served as a dip for chips or vegetables.
How to store leftover torchy’s poblano sauce?
You can store the leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving. Alternatively, you can freeze the sauce in freezer-safe containers for up to 3 months.
Can pregnant women eat this?
It is generally safe for pregnant women to eat Torchy’s Poblano Sauce as long as all ingredients are fresh and there is no risk of foodborne illness. However, it is always best to consult with a medical professional prior to consumption.
FAQs
What kind of pepper is used in torchy’s poblano sauce?
The main ingredient in the sauce is roasted poblano pepper.
Can I make this sauce ahead of time?
Yes, you can make the sauce up to 5 days in advance and store it in an airtight container in the refrigerator.
Does this sauce contain dairy?
Yes, there is sour cream and mayonnaise used as ingredients in the sauce.
Wrapping Up
Torchy’s Poblano Sauce is a flavorful and creamy sauce that is perfect for topping Mexican dishes. It can be made in just a few minutes with only a handful of ingredients, making it an easy and delicious way to add flavour to any meal.
Whether you are serving tacos, burritos or another dish, this poblano sauce will surely be a hit! You can easily make it home and store it in an airtight container.
Please share this recipe with anyone looking for a new and delicious way to add zing to their meals.
Sharing is caring!
You Might Also Like These Recipes!
- Apple Pie Moonshine Recipe with Popcorn Sutton
- Recipe for the Golden Corral Pot Roast
- Recipe for Kermit’s Key Lime Pie
Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
Oh, this is just what I need. I’m so grateful to have found your blog. Thanks for the recipe.
I am glad you liked it Lani.