Go Back
Poblano Cream Sauce (Culichi Salsa) in a clay/brown bowl topped with cilantro and lime wedges. Bowl of cheese and a white bowl of shredded chicken added for styling purposes.

Poblano Cream Sauce (Culichi Salsa)

Carita
After preparing this Poblano Cream Sauce, you will never purchase store bought again! This creamy "green sauce" is super versatile and can be used as a base ingredient for many Mexican inspired meals.
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Salad Dressing
Cuisine Mexican
Servings 6 people

Equipment

  • 1 Blender
  • 1 Cutting Board
  • 1 Baking Tray

Ingredients
  

  • 3 Poblano Peppers
  • 1 Jalapeno
  • 4-5 cloves Garlic
  • 1 cup Cilantro
  • 1 Avocado
  • 12 oz Mexican Crema
  • 1 tablespoon Chicken Bouillon
  • ¼ cup Water or milk
  • 1 Lime
  • ½ teaspoon Cayenne Pepper
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Preheat the oven to broil.
  • Place peppers, jalapeños and garlic on a lined baking sheet, drizzle with oil, salt and pepper. 
  • Then, broil uncovered for up to 10 minutes until blackened and charred, watch carefully not to burn.
  • While the veggies are roasting, roughly chop cilantro and slice avocado in half.
  • After the roasted veggies are removed from the oven, remove tops from both peppers, slice in half and remove seeds from poblano and jalapeño peppers. If spice is desired, leave seeds in jalapeños but remove from poblano peppers.
  • In a blender, place roasted peppers, garlic, cilantro, avocado, cream, chicken bouillon, splash of water or milk, lime juice and blend until smooth.
  •  Adjust sauce to your desired taste by adding salt, pepper and/or cayenne if desired.
Keyword Culichi Salsa, Culichi Sauce, Poblano Sauce, Shrimp Poblano Cream Sauce