Poblano Pumpkin Seed Sauce Recipe

Ever had one of those moments where you just need a culinary hug in a bowl? Well, let me take you on a little flavor journey with this roasted poblano and pumpkin seed sauce that’s guaranteed to add a vibrant twist to your ordinary dinner lineup! 🌶️✨

I take great joy in creating sauces that are rich in flavor and that combine bold tastes with healthy ingredients. My Poblano-Pumpkin Seed Sauce, is exactly that and more.

It has a good amount of roasted, poblano peppers that just about overflow with flavor. Nutty pumpkin seeds make the sauce super wholesome and nutritious despite being creamy enough to make my wife, Andrea, enjoy it.

The sauce is topped off with a fresh, vibrant mix of cilantro, while a nice, light drizzle of cream rounds things out. If you’re not in the mood for cream, skip it!

This sauce is still plenty good and sexy without it!

Ingredients

• Poblano Peppers: Mild heat; rich in vitamins A, C; adds smokiness.
• Pumpkin Seeds (Pepitas): High in protein, healthy fats; adds nuttiness.
• Chicken/Vegetable Broth: Provides depth, enhances savory flavor.
• Cilantro Leaves: Fresh, citrusy notes; rich in antioxidants.
• White Onion: Adds sweetness, flavor depth; excellent source of vitamin C.

Ingredient Quantities

• 3 medium poblano peppers
• 1/2 cup pumpkin seeds (pepitas)
• 2 cups chicken or vegetable broth
• 1/2 cup fresh cilantro leaves
• 1/4 cup white onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground cumin
• 1/4 cup heavy cream or Mexican crema (optional)
• Lime wedges for serving (optional)

How to Make this

1. Set your broiler to high and put the poblano peppers onto a baking tray. Broil the peppers for about 5-7 minutes, occasionally turning them, and looking for the signs that they are ready: blistering, charring, and a nice roasted aroma. If your broiler is particularly powerful, you should keep a close eye on the peppers and be ready to take them out when they look sufficiently done.

2. Put the charred peppers in a bowl and cover it with plastic wrap or a plate, letting them steam for at least 10 minutes. This makes peeling them easier.

3. At the same time, in a dry skillet over medium heat, toast the pumpkin seeds until they are golden and begin to pop, which should take about 3-5 minutes. Remove from the heat and let them cool.

4. After the peppers have cooled, remove the skins, stems, and seeds, and chop the peppers into rough pieces.

5. Combine the poblano peppers that have been peeled and chopped, the toasted pumpkin seeds, and the following in a blender: cilantro leaves, onion, garlic, and 1 cup of broth. Blend until smooth.

6. Warm olive oil in a frying pan over medium heat. Pour the sauce that you just blended into the frying pan and let it cook for 5 minutes, stirring occasionally, until it thickens up a bit.

7. Pour in the last cup of broth. Stir in salt and cumin. Reduce the heat to low and let it simmer for 10-15 minutes. That’s just long enough for all sides of this delicious and healthy Southeast Asian dish to meld into one harmonious flavor.

8. When using, stir in the heavy cream or Mexican crema and keep on simmering for another 2-3 minutes until the sauce is thoroughly mixed and nicely warmed.

9. Test the flavor and modify if necessary by using additional salt.

10. Lime wedges can be served on the side for squeezing over the sauce, if desired. The zest can be a topping for chicken, pork, or vegetables.

Equipment Needed

1. Baking tray
2. Bowl
3. Plastic wrap or plate
4. Skillet
5. Blender
6. Frying pan
7. Spoon (for stirring)
8. Knife (for chopping)
9. Cutting board

FAQ

• Can I use another type of pepper?Certainly, it is possible to use other mild peppers in place of poblano peppers, with Anaheim being a suitable option. However, do note that this could alter the flavor in a dish where poblanos are traditionally used.
• Is there a substitute for pumpkin seeds?An alternative for pine nuts is sunflower seeds. They impart a similar crunch, but their flavor is a bit different. If using sunflower seeds in place of pine nuts in pesto, try grinding them with a bit of salt to emulate the nutty flavor of the latter.
• How do I roast the poblano peppers?Toast them on an open flame or under a broiler until the skin is charred, then remove the skin after cooling.
• Can I make it vegetarian or vegan?Employ vegetable stock in place of chicken stock, and for a vegan dish, omit the cream or employ a non-dairy equivalent.
• How should I store the sauce?Keep it in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
• What dishes go well with this sauce?A sauce that has many uses and goes with many foods is one that is always good to have around. This is the kind of sauce that is near and dear to my heart, and its name is serrano salsa. It ingredients are few: serrano chiles, garlic, fresh lime juice, salt, and a few ripe tomatoes that make their way into the salsa only sometimes, when they look and taste their best.

  It’s a sauce that’s at home on top of tacos, but it’s also great drizzled on grilled vegetables; it’s even better with grilled meat. If you need a sauce that makes use of serrano chiles, this is it.

• What if the sauce is too spicy?Add more cream or a dollop of yogurt to tone down the heat.

Poblano Pumpkin Seed Sauce Recipe Substitutions and Variations

For poblano peppers: Substitute with Anaheim peppers or green bell peppers for milder flavor.
Substitutes for pumpkin seeds (pepitas):. Sunflower seeds. Slivered almonds.
For broth made with vegetables or chicken: Substitute with broth made with mushrooms or water with a bouillon cube.
For fresh cilantro leaves: Substitute parsley or use a very small amount of fresh basil.
For coconut cream or Greek yogurt: Use heavy cream or Mexican crema for a different flavor profile.

Pro Tips

1. Maximize Pepper Flavor Instead of broiling, you can roast the poblano peppers directly over a gas burner for an even deeper smoky flavor. Use tongs to turn them as they char.

2. Extra Creaminess For a richer sauce, substitute half of the broth with full-fat coconut milk. This will add a subtle sweetness and creaminess without the need for heavy cream or crema.

3. Infuse the Broth Simmer the chicken or vegetable broth with a bay leaf and a few peppercorns before using it to add depth of flavor to the sauce. Discard the bay leaf and peppercorns before adding the broth to the blender.

4. Layered Toasty Notes Toast the cumin seeds in the dry skillet before adding to the sauce for an intensified, nutty flavor. Crush them in a mortar and pestle for a fresher taste compared to pre-ground cumin.

5. Finish with a Zest Add the zest of one lime directly into the sauce during the final simmer for a bright, citrusy kick that enhances the flavor profile without overpowering it.