A smoky, creamy sauce that adds the perfect kick to your favorite tacos and salads
Key Takeaways:
- Ready in just 20 minutes with simple pantry ingredients
- Roasted poblanos give a mild, smoky heat that won’t overwhelm
- Perfect for tacos, salads, and burrito bowls
- Stays fresh for up to 5 days in the fridge
Looking for a sauce that’s both creamy and packed with smoky flavor? This simple poblano ranch sauce transforms basic ingredients into something special. Whether you’re topping tacos or dressing a salad, this sauce brings restaurant-quality taste right to your kitchen.
Nutrition Facts (per 1/4 cup serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 11g |
| Carbs | 4g |
| Protein | 2g |
| Sodium | 280mg |
What You’ll Need
Kitchen Tools:
- Baking sheet (rimmed works best)
- Aluminum foil
- Blender or food processor
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Rubber spatula
- Storage container with lid
- Clean kitchen towels or paper towels
- Kitchen gloves (recommended)
Ingredients (Makes 2 cups):
| Amount | Ingredient |
|---|---|
| 2 | Poblano peppers (medium size) |
| 1 cup | Sour cream (full-fat recommended) |
| 1/2 cup | Mayonnaise |
| 1/4 cup | Buttermilk (shake well before measuring) |
| 2 cloves | Fresh garlic (peeled) |
| 1 tsp | Onion powder |
| 1 tsp | Dried dill |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
Time Breakdown:
- Prep: 5 minutes
- Roasting: 10 minutes
- Cooling: 5 minutes
- Blending: 5 minutes
- Total: 25 minutes
Detailed Step-by-Step Instructions
Before You Start
- Read through the entire recipe first
- Gather all ingredients and tools
- Clear your counter space
- Put on an apron if you have one – peppers can splatter
- Wash your hands thoroughly
Kitchen Setup (5 minutes)
- Turn on your oven’s broiler to HIGH
- Position an oven rack 6 inches from the broiler element
- Line your baking sheet with aluminum foil (shiny side up)
- Get your cutting board and knife ready
- Put on kitchen gloves if using them
Preparing the Poblanos (5 minutes)
- Rinse poblano peppers under cool water
- Dry them completely with paper towels or a clean kitchen towel
- Place pepper on cutting board, stem facing up
- Cut pepper in half lengthwise from stem to tip
- Open each half like a book
- Using your knife tip, carefully cut out the white ribs
- Remove all seeds (they can make the sauce bitter)
- Repeat with second pepper
- Place pepper halves on prepared baking sheet, skin side UP
- Wash your hands thoroughly, even if you wore gloves
Roasting Process (10-12 minutes)
- Place baking sheet with peppers under broiler
- Set a timer for 4 minutes
- Check peppers – skins should be starting to bubble
- Return to oven for 4-6 more minutes
- Watch carefully – you want charred spots but not burnt peppers
- Remove when skins are mostly blackened and bubbly
- Immediately cover baking sheet tightly with foil
- Let peppers steam under foil for exactly 5 minutes
Peeling the Peppers (5 minutes)
- After steaming, remove foil carefully (steam will be hot!)
- Let peppers cool until you can handle them (2-3 minutes)
- Pick up one pepper half with tongs if still hot
- Starting at a corner, peel off charred skin
- Skin should slip off easily – if not, steam longer
- Place peeled peppers on clean cutting board
- Roughly chop into smaller pieces
Making the Sauce (10 minutes)
- Add to your blender in this order:
- Buttermilk (pour first to help blending)
- Chopped poblanos
- Sour cream
- Mayonnaise
- Peeled garlic cloves
- All seasonings (onion powder, dill, salt, pepper)
- Put blender lid on securely
- Start blending on LOW speed for 30 seconds
- Increase to MEDIUM speed for 30 seconds
- Scrape down sides with rubber spatula
- Blend on HIGH for final 30 seconds until smooth
Final Steps
- Remove blender lid carefully
- Taste sauce with a clean spoon
- Add more salt/pepper if needed
- If adjusting seasoning, blend again briefly
- Pour into storage container
- Let rest 30 minutes before serving (flavors will develop)
Troubleshooting Tips
- Sauce too thick? Add buttermilk 1 tablespoon at a time, blend between additions
- Too spicy? Add more sour cream 2 tablespoons at a time
- Not smooth enough? Keep blending in 30-second bursts
- Sauce separated? This is normal – whisk well before serving
- Peppers won’t peel? Steam them longer under foil
- Sauce too thin? Add more sour cream slowly
- Bitter taste? You may have included seeds or burnt spots – next time remove completely
Variations & Substitutions
- Dairy-free: Use plant-based mayo and dairy-free yogurt
- Extra spicy: Add one jalapeño with the poblanos
- Herbs: Try fresh cilantro or parsley instead of dill
- Lower fat: Use Greek yogurt instead of sour cream
- No buttermilk? Mix 1/4 cup milk with 1 teaspoon lemon juice, let sit 5 minutes
Storage & Reheating
- Transfer to airtight container
- Keep refrigerated at all times
- Stays fresh up to 5 days
- Do not freeze – dairy will separate
- Always stir well before using
- Bring to room temperature for 15 minutes before serving
- If too thick after refrigeration, thin with a splash of buttermilk
Safety Notes & Tips
- Always wear gloves when handling peppers
- Don’t touch your face while working with peppers
- Keep children away from hot peppers and broiler
- Let peppers cool completely before handling
- Keep sauce refrigerated between uses
- Wash hands thoroughly after handling peppers
- Clean all surfaces and tools that touched peppers
- Don’t reuse foil or containers that held raw peppers
Perfect pairings: Try this sauce on vegetable taco salads, grilled veggie burritos, or as a dip for fresh vegetables. Start with a small amount – you can always add more!
