Ingredients:

  • 3 large poblano peppers (approx. 8 oz)
  • 1 tbsp neutral oil
  • 1/2 cup mayonnaise
  • 2 tbsp fresh lime juice
  • 1 clove garlic, peeled
  • 1/4 cup fresh cilantro, stems removed
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp water

Instructions:

  1. Preheat the oven to 425°F (220°C) or set the broiler to high.
  2. Coat the poblano peppers in neutral oil and place them on a sheet pan. Roast for 10–15 minutes, turning occasionally, until the skin is blistered and mahogany-colored.
  3. Immediately move the hot peppers into a bowl and cover with plastic wrap or a lid for 10 minutes to allow the trapped steam to loosen the skins.
  4. Gently rub off the charred skins with your fingers and remove the stems.
  5. Place the roasted poblanos, mayonnaise, lime juice, garlic, cilantro, salt, and pepper into a blender.
  6. Pulse until smooth. If the dressing is too thick, add water one tablespoon at a time until it reaches a pourable, creamy consistency.