Add your poblano pepper, both types of onion and garlic to a sheet pan.
1 large poblano pepper roasted, ½ red onion, 2 cloves garlic
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.
Mix on medium speed until smooth. Taste for salt and pepper and add to taste then mix again for a couple seconds.
Serve with your favorite Mexican food, over fish, chicken or use as a dip.