Ingredients:

  • 3 large (300g) Poblano peppers
  • 3 cloves (15g) Garlic, unpeeled
  • 1 tbsp (15ml) Neutral oil
  • 1/2 cup (120g) Mexican Crema or Sour Cream
  • 1/4 cup (60g) Mayonnaise
  • 2 tbsp (30ml) Fresh lime juice
  • 1/4 cup (15g) Fresh cilantro, stems removed
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Ground cumin

Instructions:

  1. Preheat your broiler to high. Rub the poblanos and unpeeled garlic cloves with a light coating of oil. Place them on a skillet or pan and broil for 3-5 minutes per side until the skins are blistered and mahogany-colored. Remove the garlic once softened.
  2. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. Once cooled slightly, rub off the charred skins, remove stems and seeds, and squeeze the roasted garlic out of its skin.
  3. Place the peeled poblanos, roasted garlic, crema, mayonnaise, lime juice, cilantro, salt, and cumin into a blender. Process on high for 45-60 seconds until the sauce is a uniform, pale green color and completely smooth.