Ingredients:

  • 3 large poblano peppers (approx. 9 oz / 250g)
  • 1 tbsp neutral oil
  • 1 cup Mexican crema or sour cream
  • 2 tbsp fresh lime juice
  • 1 clove garlic, peeled
  • 1/4 cup fresh cilantro leaves, packed
  • 1/2 tsp kosher salt
  • 1 tbsp water or milk

Instructions:

  1. Preheat your broiler to high. Rub the poblano peppers with neutral oil and place them on a baking sheet.
  2. Broil for 3–5 minutes per side, turning occasionally, until the skin is blistered, blackened, and charred.
  3. Immediately transfer the hot peppers to a Ziploc bag or a covered bowl. Let them steam for 10 minutes.
  4. Remove the charred skins. Slice the peppers open, remove the seeds and membranes, and roughly chop.
  5. Put the chopped roasted poblanos, Mexican crema, lime juice, garlic, cilantro, and salt in a blender.
  6. Pulse until the sauce is a uniform, pale green color and completely smooth.
  7. Blend in water or milk one tablespoon at a time if needed to reach a velvety consistency.
  8. Taste and add a pinch more salt if the lime is too sharp.