Poblano Pumpkin Seed Sauce Recipe
This flavorful Poblano Pumpkin Seed Sauce is made with roasted poblano peppers and pumpkin seeds- a tasty addition to tacos, enchiladas, or burrito bowls! Vegan!
How to Make the Best Poblano Pumpkin Seed Sauce
This Poblano Pumpkin Seed Sauce brings together the earthy, slightly smoky flavor of roasted poblano peppers with the rich, nutty taste of pumpkin seeds. It’s a classic Mexican-inspired sauce that adds incredible depth to any dish—whether drizzled over tacos, spooned onto enchiladas, or mixed into your favorite burrito bowl.
What makes this sauce special is the combination of charred poblano and toasted pumpkin seeds (pepitas), which creates a beautifully balanced flavor profile. The cilantro adds freshness, while the coriander and garlic round out the sauce with warm, aromatic notes. Plus, it’s completely vegan and comes together in just about 35 minutes.
Don’t be intimidated by roasting the poblano directly over a flame—this technique is what gives the sauce its distinctive smoky character. If you don’t have a gas stove, your oven’s broiler works perfectly well. The key is getting that blistered, charred skin that peels away easily after steaming.
Poblano Pumpkin Seed Sauce
This flavorful Poblano Pumpkin Seed Sauce is made with roasted poblano peppers and pumpkin seeds- a tasty addition to tacos, enchiladas, or burrito bowls! Vegan!
Ingredients
Poblano Pumpkin Seed Sauce
Instructions
Roast the Poblano
- Roast the poblano chili directly over a gas flame on the stovetop, until blackened and blistered on all sides - or broil (or roast at 450F) in the oven, turning often, until skins blister.
- Place in a paper bag or wrap in a towel to steam for 10 minutes (this will help soften the chili).
- Remove the stem and seeds and most of the charred bits - a little char is good here.
Make the Sauce
- Place in the food processor with the rest of the ingredients - cilantro, pumpkin seeds, oil, water, garlic, salt, coriander and a tiny squeeze of lime.
- Pulse and blend until uniformly combined but not too smooth. A little texture is good here.
- Taste. Adjust lime and salt. If your pepper happens to be too spicy (they vary in spicy level) you can mitigate the heat by adding more pumpkin seeds, water, oil, and then remember to reseason with more salt and lime.
- Place in a bowl and serve at room temp.
Notes
- Poblano peppers can vary in heat level, so taste as you go and adjust accordingly.
- For a smoother sauce, blend longer. For a chunkier texture, pulse briefly.
- This sauce pairs wonderfully with tacos, enchiladas, burrito bowls, grilled chicken, or fish.
- Store in an airtight container in the refrigerator for up to one week.
