Ingredients:

  • 3 large poblano peppers (approx. 12 oz / 340g)
  • 2 cloves (6g) garlic, unpeeled
  • ½ cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) fresh lime juice
  • ¼ cup (60ml) water or low-sodium vegetable broth
  • ¼ cup (15g) fresh cilantro, chopped
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) ground cumin
  • 2 tbsp (30g) Cotija cheese, crumbled

Instructions:

  1. Place the poblano peppers directly over an open gas flame or in a hot cast iron skillet. Turn them frequently until the skin is blistered and blackened on all sides. During the last 2 minutes, toss in the unpeeled garlic cloves to soften them.
  2. Immediately place the charred peppers and garlic in a bowl and cover tightly with plastic wrap. Let them sit for 30–60 minutes. Once cooled, gently rub the blackened skins off, remove the stems and seeds from the peppers, and peel the garlic.
  3. Combine the roasted poblanos, softened garlic, Greek yogurt, lime juice, cilantro, salt, and cumin in a blender. Process on high until the mixture is completely smooth.
  4. Slowly drizzle in water or broth while blending until you reach your desired thickness. Stir in crumbled Cotija cheese if desired.