Roasted Poblano Pepita Sauce is creamy and flavorful. Use it to drizzle on tacos, salads, and more. This sauce also doubles as a delicious vegan salsa!
This simple roasted poblano pepita sauce comes together with five ingredients and takes no time at all. I enjoy it most drizzled on tacos but it makes for an addicting salsa, as well.
It’s creamy, garlicky, and full of flavor! A few months ago I started making vegan/dairy-free dips and sauces using cashews. The results are always beautiful and creamy. When we had leftover roasted poblano peppers, I started searching for recipes that use both poblanos and some sort of nut or seed.
I came across a delicious looking romesco sauce from Dolly + Oatmeal and decided to try my spin on it. My sauce came out much thicker and reminiscent of the Crema de Jalapeño I recently had from Zubiate’s Cocina.
How to Roast Poblano Peppers
Poblanos are mild green chiles and should be roasted and peeled before eating. You can roast poblanos over an open flame, in the oven by baking, broiling, or on the grill. My preferred method is over an open flame but any of these options will work!
To roast over an open flame, turn your gas stovetop to medium-high. Place the pepper directly over the flame and let the skin blacken, flipping every so often. This takes a few minutes. Once charred, transfer to a covered bowl and let steam for 15 minutes. Once the skins have loosened, peel off the skins then discard.
Make Poblano Pepita Sauce
Making this sauce couldn’t be easier! Once your poblano peppers have been roasted and peeled, simply just combine them with pepitas, olive oil, apple cider vinegar, garlic, salt, and pepper in a blender and mix until smooth. That’s it, really! Then you’re ready to enjoy this sauce however you please.
Roasted Poblano Pepita Sauce
- 2 poblano peppers roasted and peeled
- 1/4 cup pepitas
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 3 cloves of garlic peeled
- Salt and pepper to taste
- Place everything in a food processor and mix until smooth.