creamy roasted poblano dip
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I came up with recipe to give my sister something that was close to the green sauce they serve at CasaOle after she developed an allergy to her favorite food...avocado. This is a flexible recipe and can be adjusted easily to your own taste. I LOVE cilantro so i put a lot...some don't like it so you can omit or use parsley instead. Enjoy! This is the first recipe Ive ever posted, so im a bit nervous. I welcome your feedback
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Ingredients For creamy roasted poblano dip
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5-6 lgpoblanos- whole
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2 Tbspvegetable oil
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1 tspsalt
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1 bunchcilantro, fresh
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1jalapenos, fresh whole (optional for your desired heat level)
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1/2limes, juiced
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1 1/2 csour cream
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1 tspgarlic crushed
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salt and pepper to taste
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1/4 cwater, as needed
How To Make creamy roasted poblano dip
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1Preheat oven to 400. Rub poblano and jalapenos with oil and sprinkle with the salt. Roast in oven 30-40 min until very soft and skin is blistered & peeling away from flesh (but not black). Allow to cool so they can be handled and remove stem, seeds and any skin that is loose. ( This will be pureed later so if some skin remains, its ok. LINE YOUR COOKIE SHEET WITH FOIL TO MAKE IT MUCH EASIER TO CLEAN AFTERWARDS.
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2In blender, put all the peppers and the water a little bit at a time (until the mixture is easy to blend)and puree. Add all the remaining ingedients and puree til smooth. Add salt and pepper to taste. Serve with tortilla chips or chunks of french bread to dip.
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3More or less sour cream can be added to suit your taste. My sister prefers it a lighter color and adds more sour cream, but i prefer it a little darker and use a bit less.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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