Mild Poblano Cream Sauce

• 4 poblano peppers, roasted and peeled
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup chicken or vegetable broth
• 2 tablespoons butter
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. 1Roast poblano peppers over an open flame or under the broiler until skin is charred. Place in a covered bowl for 10 minutes to steam. Peel off skin and remove seeds. In a blender, combine roasted poblanos, heavy cream, sour cream, garlic, broth, and cilantro. Blend until smooth. In a saucepan, melt butter over medium heat. Add blended mixture, cumin, salt, and pepper. Simmer gently for 10 minutes, stirring frequently. Do not boil. Adjust seasoning to taste. Serve warm over enchiladas, grilled chicken, or vegetables. Store in refrigerator for up to 5 days.

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