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.
2. 2Place in a covered bowl for 10 minutes to steam.
3. 3Peel off skin and remove seeds.
4. 4In a blender, combine roasted poblanos, heavy cream, sour cream, garlic, broth, and cilantro.
5. 5Blend until smooth.
6. 6In a saucepan, melt butter over medium heat.
7. 7Add blended mixture, cumin, salt, and pepper.
8. 8Simmer gently for 10 minutes, stirring frequently.
9. 9Do not boil.
10. 10Adjust seasoning to taste.
11. 11Serve warm over enchiladas, grilled chicken, or vegetables.
12. 12Store in refrigerator for up to 5 days.