Ingredients
- 1/4 cup neutral oil (such as avocado or vegetable oil)
- 1 large white onion, chopped
- 1 jalapeño, chopped
- 2 large poblanos, seeds removed and chopped
- 4 tomatillos, quartered
- 6 cloves garlic, smashed and chopped
- 1 cup water
- 1 teaspoon salt, plus more to taste if needed
- 1/2 cup vegan sour cream, plus more as needed
- Small handful of cilantro, chopped
Instructions
Build the base
- Warm the oil in a large Dutch oven over medium heat.
- Add the onion and jalapeño and cook for about 8 minutes, stirring occasionally, until softened but not browned.
Soften the vegetables
- Add the poblanos, tomatillos, and garlic. Stir, then carefully pour in the water.
- Cover and cook for 12–15 minutes, until the vegetables are very soft.
Reduce slightly
- Remove the lid and continue cooking for a few minutes until most of the liquid has reduced, taking care not to let anything brown.
Blend until smooth
- Remove from the heat and let cool slightly.
- Transfer to a blender and blend until completely smooth.
- Add the salt, vegan sour cream, and cilantro, then blend again until silky and pourable.
Season and chill
- Season with a bit more salt to taste, if desired.
- Transfer to a container and chill until ready to serve.
Notes
- Serving: This creamy poblano sauce can be served chilled, at room temperature, or gently warmed, depending on how you’re using it. Chill it for dipping, or warm it slightly before drizzling over hot tacos, burrito bowls, or roasted vegetables.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavor settles and improves after resting.
- Reheat: If serving warm, heat gently over low heat, stirring often. Avoid boiling to preserve the creamy texture.
- Consistency: If the sauce thickens after chilling, blend in a tablespoon or two of water until pourable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Sautéed, Blended
- Cuisine: Mexican-inspired
- Diet: Vegan