The Culichi Sauce also referred to as Poblano Cream Sauce or Mexican Salsa Verde is a versatile “creamy “green sauce” that can be used as a condiment in many Mexican meals.
Prep Time: 10 mins Cook Time: 10 mins
Total Time: 20 mins. Yields: 6
Prep: 10 mins Total: 20 mins Yields: 6
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.
Why you’ll like it
There are several reasons why you should give this Culichi Sauce recipe a try:
- Smoky & Spicy: The combination of roasted poblano peppers, jalapenos, and garlic creates a smoky and slightly spicy flavor that will tantalize your taste buds.
- Creamy: The addition of avocado and sour cream gives the sauce a creamy and smooth texture, making it perfect for dipping, spreading, or using as a sauce.
- Cilantro & Lime: The freshness of cilantro and the tanginess of lime juice add a burst of freshness to the sauce.
- Mexican twist: This sauce is incredibly versatile and can be used to enhance the flavors adding a Mexican twist to your favorite recipes such as tacos, quesadillas, grilled meats, and more.
Culichi Sauce Recipe
What is Culichi Sauce?
Culichi Sauce, also known as Poblano Creamy Sauce, is a popular Mexican sauce that originated in the Culiacán region of Sinaloa. Whipping out the recipe is a matter of blending the poblano peppers, jalapeno, garlic, Mexican cream, avocado, and cilantro and adding some other seasoning! The roasted peppers and garlic add a smoky and slightly spicy flavor, while the avocado and sour cream create a creamy and smooth texture. This sauce is versatile and can be used as a dip, spread, or sauce to enhance the flavors of various 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.
Culichi Poblano Sauce vs Salsa Verde
Culichi Sauce differs from the traditional Mexican Salsa Verde in terms of ingredients and flavor profile. While Salsa Verde is made with tomatillos, Culichi Sauce primarily uses roasted poblano peppers as its base. The roasted peppers give Culichi Sauce a unique smoky flavor, while Salsa Verde has a tangy and slightly tart taste from the tomatillos. Additionally, Culichi Sauce has a creamy texture due to the addition of avocado and sour cream, whereas Salsa Verde is thinner and more liquid-like. Both sauces are delicious in their own way, but Culichi Sauce offers a creamier and smokier alternative to the classic Salsa Verde.
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.
How to make Culichi Sauce
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.
Tips
- Deseed the peppers. Make sure to deseed the roasted poblano peppers before blending to control the spiciness of the sauce.
- Adjust the spice. If you prefer a spicier sauce, you can add more jalapenos or cayenne pepper according to your taste. On the other hand, you can reduce the spice if you like only a small kick of spice to enhance the flavor of your favorite food.
- Sauce texture. Adjust the consistency of the sauce by adding more or less water, depending on your preference. For a smoother texture, blend the sauce for a longer duration until it reaches your desired consistency.
Variations
- Add a roasted onion for an extra layer of flavor. You can also experiment with different herbs like parsley or basil to create unique flavor profiles.
- Include a small amount of cream cheese for a richer and creamier sauce.
- For a tangier taste, add a splash of apple cider vinegar or white vinegar.
- If you prefer a milder sauce, reduce the amount of jalapeno or omit it altogether.
How to serve Culichi Poblano Creamy Sauce?
Culichi Sauce can be served in various ways:
- As a dip for tortilla chips, vegetable sticks, or crackers.
- As a spread on tacos, quesadillas, sandwiches, or burgers.
- As a sauce to accompany grilled meats, roasted vegetables, or seafood.
- As a dressing for salads or drizzled over roasted potatoes.
Storing Culichi Sauce
To store Culichi Sauce, transfer it to an airtight container and refrigerate. It can be stored for up to 5 days. Before using, give it a good stir to ensure the flavors are well combined.
You might like more…
MORE MEXICAN RECIPES:
- Mexican Birria de Res (Barista Tacos)
- Quorn Vegetarian Chilli con Carne
- Chilli con Carne with Mango Chutney
MORE SAUCES & CONDIMENTS:
Poblano Cream Sauce (Culichi Salsa)
- Total Time: 20 minutes
- Yield: 6 people 1x
Description
The Culichi Sauce also referred to as Poblano Cream Sauce or Mexican Salsa Verde is a versatile “creamy “green sauce” that can be used as a condiment in many Mexican meals.
Ingredients
- 3 poblano peppers
- 1 jalapeno
- 4–5 cloves garlic
- 1 cup cilantro
- 1 avocado
- 12 ounces sour cream
- 1/4 cup water
- 1 lime
- 1/2 teaspoon 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Roasting, Blending
- Cuisine: Mexican
Keywords: Culichi, Poblano
