Roasted Poblano Sauce
Ingredients
- 1 large Poblano Pepper
- 4 Garlic Cloves
- 1/3 cup Sour Cream
- 2 tsp. Dill
- 2 tsp. Celery Salt
- 1 tsp. Garlic Powder
- Salt and Pepper
- 1/4 cup Buttermilk (recommended) or half-and-half
Instructions
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat, set aside.Seed and slice the poblano pepper into four slices. Place the four pieces, skin side up, onto the prepared baking sheet, and roast in the oven for about 10 minutes, long enough for the skin to blister a bit, but not burn. Remove from the oven and allow to cool before using them.Chop the roasted peppers into 1-inch chunks. Combine with the garlic cloves in a food processor and pulse until minced. Add the sour cream and spices to the food processor and blend until smooth.A little at a time, add the buttermilk and blend until desired consistency. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: About 1 cup