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Creamy Roasted Poblano Chimichurri Sauce





You'll need:

  • 2-3 cups cilantro, stems included (loosely packed)

  • 2 cups parsley (loosely packed)

  • 1 cup fresh oregano (loosely packed)

  • 1 poblano pepper

  • 2 shallots

  • 2 serrano peppers

  • 4 garlic cloves

  • 2 tablespoons red wine vinegar

  • 1/2 of a lime, juice

  • 1 cup sour cream or greek yogurt (or 1/2 and 1/2 of both)

  • 1 teaspoon chili powder

  • 1 tablespoon sugar or honey

  • salt & pepper to taste


  1. Instructions:

  2. Preheat oven to 400 degrees F. Cut your poblano in half and lightly rub it with avocado or vegetable oil - cook in the oven for 20 minutes, flipping halfway through. Remove the stems either before or after roasting.

  3. Add all ingredients into a blender and simply blend! Transfer to a bowl with a lid and keep in the fridge up to 5 days (due to the dairy base).


This sauce is great for so many reasons! Pair with the following foods (and more)

  • Steak

  • Tacos

  • Roasted potatoes + other veggies

  • Salad

  • Add oil and make it a dressing

  • Eggs

  • Shrimp + rice


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