Ready in 35  minutes

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Active time 10 minutes

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Serves 8-10  people

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I started making this for taco nights, but it’s great for many recipes.  Drizzle it on a buddha bowl, slather on a bun to liven up a burger, or use it as a dip for tortilla chips or crudité. If you are looking to “lighten” up your diet, swap plain yogurt for the sour cream.

Ingredients

• 3 Poblano Peppers, grilled or fire roasted

• Juice of a lime, approx 3 tbsp

• 1  cup Sour Cream or Plain Yogurt

• 1 cup cilantro leaves and some stems

• 1.5-2  tsp salt 

Preparation

1.If roasting the poblanos, preheat the oven to 450°. Toss the peppers with a little bit of olive oil, and place on a baking sheet. Roast the peppers until they are charred and soft. Remove from the oven and let sit until they are cool enough to handle. 

2.If grilling the poblanos, bring the grill to a medium high heat, toss the peppers with olive oil, and grill on both sides for about 7 minutes each. They are done when the skin is charred and they are soft. Remove and set aside until cool enough to handle.

3.While roasting the peppers, place all of the other ingredients in a blender.

4.Once the peppers are cool enough to handle, cut them in half and remove the seeds and stem. 

5.Add the peppers to the blender and blend until smooth. Season with salt and pepper and voila!

Tips

This sauce can be made ahead. I would recommend using it within 5 days of making it.