We might be biased, but we love this Roasted Poblano & Garlic gourmet finishing sauce

We might be biased, but we love this Roasted Poblano & Garlic gourmet finishing sauce

Our roasted poblano and garlic gourmet finishing sauce is unlike anything you’ve ever eaten.

It’s not spicy, but warm depending on the poblano peppers that you use. Because we use real food ingredients, each batch of our roasted poblano and garlic gourmet sauce has a little bit of a different flavor. Sometimes it’s more warm, and sometimes a little more sweet. It’s a bold and delicious flavor that goes so well with fish or skirt steak tacos. We also love this sauce on pasta, and using it as a dip for chips. Really, this finishing sauce goes with anything!

We really love this gourmet sauce for tacos, and we recently made a discovery thanks to two different chefs, that this roasted poblano and garlic sauce makes for the most delicious baked pasta dish. We will be releasing that recipe in about a week, so be on the lookout.

Of course, like all of our gourmet finishing sauces that we make, this recipe starts out with cream and roasted poblano pepper along with other herbs and spices like onion, garlic, chicken stock and black pepper.

Really, this sauce isn’t complicated. That’s why it’s so easy to love and has become a favorite of so many of our Le Sauce family!

Here is one of our favorite recipes that we love to make with our Roasted Poblano & Garlic gourmet finishing sauce.

Steak with Roasted Poblano Polenta & Blistered Tomatoes

Serves: 4

  • 2 lb Steak: We chose Choice Strip steak (2 inches thick) but your favorite will work just as well.

  • Polenta: 4 servings.

  • 8 oz. sharp or extra sharp cheddar cheese: (Tillamook)

  • ¼ cup half and half or whole milk.

  • Tiny tomatoes (about 4 per person)

  • Frozen sweet corn (about ½ handful per person)

  • 1 tsp butter

  • Salt and pepper

  • Le Sauce & Co, Roasted Poblano & Garlic finishing sauce

Prep Ingredients & Kitchen equipment:

  • Pre-heat over to 400 for inside steak preparation

  • Equipment:

  • One large skillet, preferably a cast iron.

  • Tongs

  • 6 qt pan (for polenta)

  • Season steak with a pinch of salt and pepper

  • Take frozen sweet corn portions out of the freezer and set them aside on a plate or bowl

  • Take tiny tomatoes out of the refrigerator

  • Prep polenta per package directions. Note, there are several types of polenta cooking instructions depending on which type you purchased.


  • Cook Polenta per instructions on the package, and keep warm.

  • Warm skillet pan on the stovetop on high heat

  • When the pan is hot (not scorching hot) add butter and steak. Cook for 2 min each side, then put the pan in the oven for 7 minutes for medium-rare.

  • Take the steak out of the pan and place it on a plate to rest for 7 minutes.

  • Warm Roasted Poblano & Garlic finishing sauce in a small pan on low or microwave per directions

  • To finish the polenta, add half & half of whole milk and cheese and stir until it is one harmonious dish.

  • In the still-hot skillet add about one tablespoon of olive oil and tomatoes and corn. Season with a pinch of salt & Pepper stirring on high for about 4 minutes.

  • Plate by adding polenta to a plate or a wide bowl first, add corn and tomatoes and finish with a drizzle of the Roasted Poblano & Garlic finishing sauce around the whole plate.

  • Enjoy!

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