Roasted Poblano Pepper Cilantro Sauce

This dip is everythinggggg. I’ve been making it for years, serving it with tortilla chips and adding spoonfuls of it onto tacos, all sorts of bowls, on top of eggs, chicken and steak and as a veggie dip.  It’s been a longtime fave among friends and family, and it’s fresh, full of flavor and the food processor does all the work for you. Nothing more to say — just try it for yourself! 

Ingredients

4 large poblano peppers

1/2 avocado

¼ cup greek yogurt

1 jalapeño, deseeded if you prefer less spicy

juice of 1 lime

bunch cilantro (about 2 cups)

2-3 cloves garlic 

1/2 shallot 

1/4 - 1/2 cup extra virgin olive oil

sea salt and black pepper to taste

Instructions

Turn your oven on broil setting at 430 degrees and roast the poblanos for 5 minutes on each side, or until blistered and charred. 

Let cool for a few minutes, then peel the skin using your hands and discard the seeds and stems. 

Place the poblanos in a food processor and add all other ingredients, except olive oil. Start pulsing then flip the switch to low and drizzle in the olive oil as the processor continues to mix the ingredients. 

Mix until all ingredients are combined and the result is a thick, slightly chunky sauce. Taste to see if you need any more salt or lime. 

Pour into a bowl and top with some freshly cracked red pepper flakes.