Making the Poblano Cream Sauce

• Pre-heat your broiler to high
• Add your poblano pepper, red onion, green onions (if using) and garlic to a sheet pan.
  1 large poblano pepper roasted, 2 cloves garlic, ½ red onion, 1 bunch of green onion
• Roast under the broiler for about 4-5 minutes turning the vegetables about every 1-2 minutes to cook and evenly.
• After 4-5 minutes, remove your onions and garlic from the pan. Return the pan to the oven to finish cooking the poblano pepper and cook for another 3-4 minutes until the poblano is lightly browned on all sides.
• After the pepper is done cooking remove the pan from the oven.
• With tongs, place the poblano pepper into a bowl and cover with plastic wrap for 15 minutes or until cool.
• When cooled, remove the poblano from the bowl and begin to peel the skin away from the poblano pepper.
• Now in a food processor, add all of the ingredients for the poblano cream sauce.
  ¾ cup Sour Cream, ¼ cup chopped fresh cilantro, 1 tablespoon Olive oil, 1 lime (juiced), kosher salt and pepper to taste
• Mix on medium speed until smooth. Taste for salt and pepper and add to taste then mix again for a couple seconds.
• Depending on how much water is in your poblano peppers naturally your sauce may come out thicker or thinner.

  If your sauce is too thin, you can add a little more sour cream to thicken it up.

  If your sauce is too thick, you can add a little more lime or water to thin it.

  Make sure to taste for seasoning after adjusting.
• Serve with your favorite Mexican food, over fish, chicken or use as a dip.