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Poblano Ranch Sauce Recipe

April 11, 2018 by Jeanette 11 Comments

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Poblano Ranch Sauce - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

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.

Poblano Ranch Sauce - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

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.

Poblano Ranch Sauce - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

Roasting the poblano pepper adds a little smokiness to the sauce and mellows the flavor, adding just a little spiciness to the ranch dressing.

Poblano Ranch Sauce - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

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.

Poblano Ranch Sauce - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

Then, add all the fresh herbs, sour cream and mayonnaise, and blend everything up until nice and creamy.

Poblano Ranch Sauce - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

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).

Poblano Ranch Sauce - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

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 - roasted poblano pepper adds a little heat to this fresh ranch dip/dressing made with parsley, chives and dill

5 from 2 votes
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Poblano Ranch Sauce

Course sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 10
Calories 73 kcal

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

Recipe Notes

Adapted from The Pioneer Woman

Nutrition Facts
Poblano Ranch Sauce
Amount Per Serving
Calories 73 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 234mg10%
Potassium 60mg2%
Carbohydrates 3g1%
Sugar 1g1%
Vitamin A 250IU5%
Vitamin C 12.2mg15%
Calcium 22mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: appetizers, gluten-free, side dishes, vegetarian Tagged With: condiment, dip, dressing, poblano pepper, sauce, Torchys Tacos

« Oven Fried Avocado Tacos Recipe
Red Chimichurri Sauce Recipe »

Comments

  1. Angie@Angie's Recipes says

    April 11, 2018 at 8:54 am

    All those fresh herbs simply make me happy 🙂 A great sauce for a spring salad too.

    Reply
    • Jeanette says

      April 11, 2018 at 9:09 am

      Me too 🙂 fresh herbs add such bright fresh flavor!

      Reply
      • sajid Rafique says

        July 22, 2018 at 1:49 pm

        5 stars
        Great Idea. Is it almost like Torchy’s ?

        Reply
        • Jeanette says

          July 22, 2018 at 3:29 pm

          I did not actually try this sauce at Torchy’s, but there is a sauce that sounds like this one on the menu

          Reply
  2. ResQRinse Team says

    April 11, 2018 at 10:03 pm

    5 stars
    Loving the roasted poblano in here for that hint of smoky spice! We can’t wait to see just how many ways we can use this. Something tells us it will be quite a lot!

    Reply
  3. Shaina says

    June 26, 2019 at 6:47 pm

    Could I use plain Greek yogurt instead of sour cream?

    Reply
    • Jeanette says

      June 26, 2019 at 7:41 pm

      Greek yogurt can be used but the consistency and taste will probably be thicker and tarter

      Reply
  4. berdie says

    December 2, 2019 at 11:51 am

    how long is this good for?

    Reply
    • Jeanette says

      December 7, 2019 at 4:39 pm

      This sauce should be good for 3-4 days

      Reply
      • Hunter says

        November 22, 2020 at 3:09 pm

        Can you freeze it in small batches to make it lasted longer?

        Reply
        • Jeanette says

          January 3, 2021 at 8:22 pm

          I have never tried freezing this sauce, but I have a feeling it would not freeze well. It might separate.

          Reply

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