Now, let’s get to the fun part—making the sauce! Here’s how to create this creamy delight:

1. Start by roasting the poblano peppers. You can do this over an open flame, on a grill, or under a broiler. Turn them occasionally until the skin is charred and blistered, about 10-12 minutes.
2. Once charred, place the peppers in a bowl and cover it with plastic wrap. This will help steam them, making it easier to peel off the skin after about 10 minutes.
3. After steaming, peel off the skin, remove the seeds, and chop the peppers.
4. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute, just until fragrant.
6. Stir in the chopped poblano peppers, heavy cream, lime juice, and cumin. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.
7. Season with salt and pepper to taste, and feel free to adjust the spices to your liking.
8. For a smoother sauce, blend it with an immersion blender or in a regular blender until you reach your desired consistency.

Cooking this sauce reminds me of those evenings in my childhood kitchen, where the aroma of sautéed onions would fill the air, and laughter echoed around the table. It’s a simple process, yet it creates something so flavorful and comforting.