- 2-3 poblano peppers (about 1 pound total)
- 1 jalapeño pepper
- Canola oil
- 1 large clove garlic
- 1 cup buttermilk (low fat is OK)
- 1 cup mayonnaise (low fat is OK)
- 2 tablespoon fresh lime juice, to taste
- 1/4 cup chopped cilantro (small handful)
- Salt to taste
Wash and dry peppers and rub with oil. Place on a foil-covered sheet pan and place under broiler (or grill them). Cook for about 10 minutes, turning often to char. Remove and place in a plastic-covered bowl.
When cool enough to handle, peel and remove seeds and stems. Place peppers and the remaining ingredients into the bowl of a food processor or blender and puree to desired texture.
This sauce, which thickens as it sits, is excellent on fish or chicken; makes a great topping for tacos; can be combined with shredded cabbage for coleslaw; and works as a dressing for salad; or even as a chip or vegetable dip.
The heat can vary quite a bit in both poblano and jalapeno peppers. Adjust the quantity you use for your own taste.