Ingredients

The following ingredients have 4 Servings
  • 4 large poblano peppers ((also called Pasilla peppers))
  • ⅓ cup sour cream ((or plain Greek yogurt))
  • 2 cloves garlic (chopped)
  • ¼ cup fresh cilantro
  • 1-2 limes ((just the juice))
  • ¼ cup water
  • ½ teaspoon salt

Instruction

  • Roast the poblano peppers by turning on the broiler in your oven. Place the peppers directly on the rack at the top position, as close to the heating coils as you can get. Roast until the peppers are starting to turn black. Rotate the peppers until they are roasted on each side, typically a couple minutes per side. Remove the peppers from the oven and place in a large bag or tupperware, closed off, for them to steam and cool. This steaming process will make it easier to remove the skins.
  • When the peppers are cool enough to touch, peel off the charred skin from the peppers and discard the skins. Remove the stems and seeds.
  • In a food processor, combine all of the ingredients and blend until you reach your desired consistency. Add additional water if too thick. Season to taste with additional salt or lime.