Ingredients for Roasted Poblano Cilantro Sauce
- Poblano Peppers
- Red Onion
- Fresh Lime Juice
- Olive Oil
- Spinach Leaves
- Cilantro Leaf
- 1 tablespoon honey
- Salt & Freshly Ground Black Pepper
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How to Make Roasted Poblano Cilantro Sauce
- Preheat oven to 400°F (200°C). Roast poblano peppers directly on the oven rack for 15-20 minutes, turning occasionally, until skin is blackened and blistered.
- Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes. This will help steam the peppers, making them easier to peel.
- Once cool enough to handle, peel and remove seeds from the poblanos. Roughly chop the peppers.
- In a blender or food processor, combine the chopped poblanos (1 large or 2 medium), ½ medium red onion (roughly chopped), and the juice of 2 limes. Blend until smooth.
- With the blender running, slowly drizzle in ½ cup extra virgin olive oil until emulsified.
- Add 1 cup packed fresh spinach leaves and ½ cup packed fresh cilantro. Blend until completely smooth and creamy.
- Add 1 tablespoon honey (or to taste) and season generously with salt and pepper. Blend briefly to combine.
- Taste and adjust seasonings as needed. Serve at room temperature or chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
18g
Carbs
1g
