Ingredients:

  • 2 large poblano peppers (approx. 150g)
  • 1 clove garlic, peeled
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tbsp fresh lime juice
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh cilantro leaves

Instructions:

  1. Place the poblano peppers under the oven broiler or directly over a gas flame.
  2. Turn them frequently with tongs until the skin is blistered and blackened (approximately 5-7 minutes).
  3. Place the charred peppers in a bowl and cover with plastic wrap for 5 minutes. Note: The trapped steam makes the skin slide right off.
  4. Rub away the blackened skin, then remove the stems and seeds.
  5. Add the peeled poblanos, garlic, sour cream, heavy cream, lime juice, salt, and pepper into your blender.
  6. Pulse on high until the mixture is completely smooth and pale green.
  7. Stir in the fresh cilantro leaves.
  8. Taste and add an extra pinch of salt if the flavors feel muted.