Poblanos have a not-so-spicy yet peppery-filled flavor that really adds something special to sandwiches – or use this as a dip for your veggies!
Ingredients
- 2 poblano peppers, roasted and skins removed
- 1 cup sour cream
- 4 cloves roasted garlic
- 1 small yellow onion, diced
- 1 teaspoon salt
Preparation
Combine all ingredients in a food processor. Blend until smooth. Place in a small covered glass container or bowl. Will keep 3–5 days in the fridge.
Food stylist Madeline Marzec.
