Poblano Pepper Cream Sauce with Mexican Crema

This is delicious over grilled chicken.  I am going to try some on fried fish tonight.

3 fresh Poblano Peppers
2-3 teas oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 cup milk
4 Tbls butter
1 Tbls flour
1 cup Mexican Crema (directions below--MAKE at least 3 hours ahead)
Salt to taste

Roast the poblanos over an open fire, until the skins are blackened (or roast in oven)
When roasted, place in zip lock baggy for several minutes until the skins loosen up for easy peeling.

Remove seeds and the stem, Rough chop and place in a blender.
Heat oil in a medium size pan, saute the onions and garlic until tender. Add to the blender along with the 1/2 cup milk. Pulse.

Wipe out the pan and melt the butter...add the flour and brown lightly, stirring constantly. Lower the heat and pour in the poblano puree mixture and stir until smooth. Add the Mexican Crema, stir constantly until it's bubbly and beginning to thicken. Remove from heat and add salt to taste.

Mexican Crema:
In a large bowl combine 1 cup heavy cream, 1 cup sour cream and 1 teaspoon salt. Whisk until smooth. Cover and let sit at room temperature for 3 hours. Transfer to serving  bowl and enjoy or place in refrigerator until ready to use. The crema will last as long as the sour cream that is used, so pay attention to the expiration date on the sour cream container. Let come to room temperature before eating.  Makes about 2 cups.