Thermomix Creamy Roasted Poblano Sauce
This smoky, mildly spicy Thermomix Creamy Roasted Poblano Sauce is the perfect condiment or dip for tacos, grilled meats, roasted veggies, or as a zesty salad dressing. Effortlessly blend roasted poblanos, garlic, lime, and herbs for a velvety, flavor-packed Mexican-inspired sauce.
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Ingredients
- •3 large poblano peppers
- •1 small yellow onion, quartered
- •3 cloves garlic, peeled
- •2 tablespoons olive oil
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/2 cup sour cream (or Greek yogurt)
- •1/3 cup mayonnaise
- •1 tablespoon fresh lime juice
- •1/4 cup fresh cilantro leaves
- •1/4 teaspoon ground cumin
Instructions
- 1
Preheat oven broiler to high. Place poblanos, onion, and garlic on a baking tray. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt. Broil for 8-10 minutes, turning poblanos occasionally, until skins are blistered and vegetables are softened.
- 2
Transfer roasted poblanos to a bowl and cover with plastic wrap. Let steam for 10 minutes to loosen skins.
- 3
Peel the poblanos, remove stems and seeds, and roughly chop. Discard skins, stems, and seeds.
- 4
Add roasted poblano flesh, onion, garlic, and any juices from the tray to the Thermomix bowl.
- 5
Add remaining 1 tablespoon olive oil, remaining salt and pepper, sour cream, mayonnaise, lime juice, cilantro, and cumin to the Thermomix.
- 6
Blend 30 seconds / speed 6, scrape down the sides.
- 7
Blend again 30 seconds / speed 8, until smooth and creamy. Taste and adjust seasoning if needed.
- 8
Transfer sauce to a serving bowl or airtight container. Serve warm, at room temperature, or chilled.
Tips & Variations
Pro Tips
- • Roast the poblanos until the skins are well blistered for maximum smoky flavor.
- • Wear gloves when peeling and seeding poblanos to avoid skin irritation.
- • For a thinner sauce, add 2-3 tablespoons of water or milk before blending.
- • Let the sauce chill for at least 1 hour for flavors to meld—perfect for make-ahead.
- • Try roasting the onion and garlic in foil for a sweeter, milder taste.
Storage
- • Refrigerator: Up to 1-2 weeks in airtight container
- • Freezer: Up to 3 months (thaw overnight in fridge)
- • Best Practice: Store in glass jars for longer freshness
Recipe Variations
- • Add 1 chipotle pepper in adobo for a smoky, spicy kick (blend with other ingredients).
- • Swap sour cream for Greek yogurt for a tangier, lighter sauce.
- • Stir in 1/2 cup crumbled queso fresco after blending for a cheesy twist.
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes! This sauce tastes even better after chilling for a few hours as the flavors meld. Store in an airtight container in the fridge for up to 5 days.
Is this sauce spicy?
Poblano peppers are mild, so the sauce has a subtle warmth rather than intense heat. For more spice, add a roasted jalapeño or chipotle pepper.
Can I freeze Thermomix Creamy Roasted Poblano Sauce?
Yes, you can freeze it for up to 2 months. Thaw overnight in the fridge and whisk or blend to restore creaminess. For detailed tips, visit our <a href="/articles/freezing-sauces-methods-containers-thawing-tips">Freezing Sauces 101 guide</a>.
How can I use this sauce?
It's delicious on tacos, grilled chicken, roasted vegetables, burgers, as a dip for chips, or drizzled over grain bowls.
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