Ingredients:

  • 1 lb (450g) Poblano peppers, stems removed and seeded
  • 4 cloves (20g) Garlic, unpeeled
  • 2 (2 oz / 60g) Serrano peppers
  • 1/4 cup (60ml) Fresh lime juice
  • 2 tbsp (30ml) White distilled vinegar
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1.5g) Ground cumin
  • 2 tbsp (8g) Fresh cilantro, chopped

Instructions:

  1. Place the poblanos, serranos, and unpeeled garlic cloves on a baking sheet. Broil on high for 5-7 minutes per side until the pepper skins are blistered and blackened in spots. Remove the garlic once it is softened and golden.
  2. Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to trap steam. Peel away the burnt skins and rinse briefly under cool water.
  3. Place the peeled peppers, squeezed-out garlic cloves, lime juice, vinegar, salt, cumin, and cilantro into a blender. Start on a low setting, then increase to high for 45-60 seconds until smooth and glossy.
  4. Taste the sauce and adjust with salt or lime if needed. Pour into sterilized glass jars and refrigerate.