The Culichi Salsa also referred to Poblano Cream Sauce is a versatile “creamy “green sauce” that can be used as a condiment in many Mexican meals.
Poblano cream sauce can be paired up with anything jazzing up the simplest toasted bread, most egg breakfasts, crunchy roast potatoes side, and my favorite barista tacos.
Yields: 6 portion
Prep Time: 10 mins Cook Time: 10 mins Total: 20 mins
WHAT IS POBLANO CREAM SAUCE?
This sauce has become one of the most popular sauces in the US thanks to the versatility to pair up with endless dishes. One advantage of preparing this sauce at home is controlling the taste of the Culichi salsa adjusting the jalapenos and seasoning used to your own taste. Whipping out the recipe is a matter of blending the poblano peppers, jalapeno, garlic, Mexican cream, avocado, and cilantro and adding some other seasoning!
INGREDIENTS
Poblano Peppers– These peppers are quite mild and are a little smoky and spicy. Provides the overall flavor of the sauce and also the rich green hue of the sauce.
Jalapeno Peppers– If you’re after a mild sauce then you can omit the jalapenos or reduce the quantity. I always suggest deseeding the peppers unless you really want a hot sauce.
Garlic– Roasting fresh garlic with the other vegetables makes the sauce more flavorsome.
Avocado– Use ripe avocados to enrich and smoothen the sauce.
Sour cream – I love sour cream and it’s easier to find than any more specific Mexican cream that is often used in this recipe. Sometimes I also opt for a healthier sauce leaving the sour cream out.
Lime Juice– A drizzle of lime enhances the flavor.
Cayenne Pepper– I leave this till the end and optionally add some cayenne pepper if I feel that the sauce is a little less hot than expected.
Water – Use this to arrange the thickness of the sauce as needed.
INSTRUCTIONS
STEP 1 – ROAST THE VEGGIES
- Preheat the oven to 175°C.
- On a baking sheet, drizzle the poblano peppers, jalapeños, and garlic. with oil and place in the oven for 10 minutes or until charred.
- While the veggies are roasting, roughly chop cilantro and slice avocado in half.
STEP 2 – DESEED THE PEPPERS
- Remove the peppers and garlic from the oven, remove tops from the peppers, and deseed.
STEP 3 – BLEND
- Blend the roasted peppers, garlic, cilantro, avocado, sour cream, and lime juice until smooth. Adjust with the water if needed.
OTHER MEXICAN RECIPES YOU MIGHT LIKE
Authentic Mexican Birria de Res (Barista Tacos)
Poblano Cream Sauce (Culichi Salsa)
Ingredients
- 3 Poblano Peppers
- 1 Jalapeno
- 4-5 cloves Garlic
- 1 cup Cilantro
- 1 Avocado
- 12 oz Sour Cream
- 1/4 cup Water
- 1 Lime
- 1/2 tsp Cayenne Pepper
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Preheat the oven to 175°C.
- In a baking sheet, drizzle the poblano peppers, jalapeños and garlic. with oil and place in the oven for 10 minutes or until charred.
- While the veggies are roasting, roughly chop cilantro and slice avocado in half.
- Remove the peppers and garlic from the oven, remove tops from the peppers, and deseed.
- Blend the roasted peppers, garlic, cilantro, avocado, sour cream and lime juice until smooth. Adjust with the water if needed.
- Adjust the sauce optionally adding salt, pepper and cayenne as per your taste.