Poblano Ranch Sauce gets a little heat from roasted poblano pepper. Fresh parsley, chives and dill add fresh flavor to this sauce which can be used as a spread, dip or dressing. I’ve been obsessed with tacos lately, including all the different sauces that Torchy’s Tacos in Texas serves with its tacos.
Tacos are one of my youngest son’s favorite foods these days. Given the variety of fillings and toppings you can serve with tacos, it would be easy to eat them almost every meal of the day, and every day of the week.
Although I’ve eaten poblano peppers in restaurants (e.g., chile rellenos), I’ve never used poblano peppers until I made this dip. Poblano peppers look like long green peppers, and are mildly spicy. They have just enough heat to make you notice.
The first time I made this poblano ranch sauce, I have to confess I just whizzed together a roasted poblano pepper with store-bought ranch dressing. I had invited a friend over for dinner and was in a time crunch. The sauce was good, but it had a bit of an aftertaste. So, this week, I decided to make this poblano ranch sauce from scratch, using fresh herbs, not dried.
Roasting the poblano pepper adds a little smokiness to the sauce and mellows the flavor, adding just a little spiciness to the ranch dressing.
The trick to removing the skin easily from the roasted poblano peppers is to let it sit in a bowl, covered with plastic wrap, for about 20 minutes. Once the skin, stem and seeds are removed, chop the pepper up in the food processor first.
Then, add all the fresh herbs, sour cream and mayonnaise, and blend everything up until nice and creamy.
This poblano ranch sauce is delicious and versatile. I served it with carrot and cucumber sticks for my son’s dinner tonight, but it would be delicious served with tacos, or as a salad dressing (you can thin it out if you like).
Spread a little of this poblano ranch sauce on your Oven Fried Avocado Tacos or any of your favorite tacos – it’s delicious!
Poblano Ranch Sauce
- 1 poblano pepper
- 2 cloves garlic chopped
- 1/4 cup parsley coarsely chopped
- 2 tablespoons chives chopped
- 1 tablespoon dill coarsely chopped
- 1 cup low-fat mayonnaise
- 1/2 cup low-fat sour cream
- 1/4 teaspoon sea salt
- black pepper to taste
Broil poblano pepper until skin is blistered on all sides (this took 20 minutes in my toaster oven, but might take less time in a regular oven); alternatively grill the poblano pepper. Place blistered poblano pepper in a bowl and cover with plastic wrap; let sit 20 minutes. Remove skin, stem and seeds.
Place peeled, seeded poblano pepper in food processor and process until chopped fine. Add garlic, parsley, chives, dill, mayonnaise, sour cream, salt and pepper. Process until smooth, leaving a few flecks of green if you like.
Adapted from The Pioneer Woman