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Roasted Poblano crema

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Course Appetizer, Main Course, sauces, Side Dish
Cuisine Mexican

Equipment

  • Food Processor (Or Immersion Blender)
  • Conventional Oven

Ingredients
  

  • 2 Poblano peppers
  • 1/3 cup Cilantro (loosely packed)
  • 2/3 cup Greek Yogurt
  • 1/4 tsp salt
  • 1 Lime (Juiced & zested)
  • 1/2 tsp Garlic (Minced)

Instructions
 

Char peppers

  • Set the oven to broil on high, then place the poblanos directly on the rack. Cook for 8 to 12 minutes until the skin is blistered.
    • Every oven is different so check halfway through and turn/flip the peppers as needed to ensure even blistering.
  • Once the poblanos are charred, place them in a bowl or container with a lid. Let cool 10 minutes.
  • You should now be able to easily peel the skin off the peppers. Next, remove the stem and any seeds inside.
    • I slice along the length of the pepper to open it up and scrape the seeds out.

Blend Sauce

  • Finally, combine the peeled and seeded poblanos, cilantro, Greek yogurt, salt, lime juice, zest, and garlic in a food processor and blend until smooth. Taste and adjust as needed.
    • Alternatively, a handheld immersion blender works well too.

Notes

For a thinner sauce, use more lime juice and less Greek yogurt. To thicken the sauce, adjust with more Greek yogurt.
Keyword cilantro, Citrus, lime, mexican, peppers, sauce, summer