Wash and dry the poblano peppers, then roast them. You can do this in a skillet or directly over a burner on your stove. I prefer the burner because it’s faster and the flame touches the peppers directly. Let one side get well charred, then turn to roast the other side.

As each pepper gets roasted (almost blackened), place it in a plastic bag, like the kind you get at grocery stores. This will help with the next step: letting them steam so you can easily remove the charred skin.

Make sure to tie or seal the bag so the steam stays inside and the peppers don’t cool down. If they cool, it can be harder to peel off the skin.

Once all the peppers are roasted and in the bag, let them steam for a few minutes. While you wait, slice the tomatoes and onion into thin strips (julienne). I used 3 tomatoes and half an onion, but you can adjust as needed.

Place the sliced tomatoes and onion in a bowl. Now peel and slice the peppers the same way. To avoid touching the peppers directly, you can use a plastic bag as a glove.

Use a knife to scrape off the skin from the peppers, similar to removing fish scales. Then cut the peppers into strips and remove the veins (optional) and seeds to clean them.

If you notice a strong spicy smell while cutting and cleaning the peppers and want to reduce the heat, soak them in a bowl of water with a little brown sugar. This will help make them milder.

Once all the ingredients are sliced, heat a skillet with a little oil. When hot, sauté the onion, tomatoes, and a clove of garlic. Add the peppers last so they don’t fall apart.

Stir well. The goal is to soften the tomatoes a bit and let the onion turn slightly yellow. Once that happens, add the pepper strips and mix again.

Add salt to taste so the ingredients absorb it at this stage, not just the cream. Don’t add too much, since you’ll add a bit more when you add the cream later.

Add the sour cream to the skillet once everything is cooked as described. Mix well and you’ll see the sauce turn a reddish color from the tomatoes. Don’t worry if it stays a bit white; the color depends on how many tomatoes you used.

If the mixture is too thick after adding the cream, add a little milk or water (I prefer milk to keep the flavor rich). Taste for salt and adjust if needed. Let it simmer a bit longer, then it’s ready to serve! Enjoy!