Preheat a broiler to high
1 medium poblano pepper
juice of 2 organic limes
1 organic garlic clove
2 Tbs. (8 g) chopped cilantro
1/2 tsp. (2,5 g) onion powder
1 Tbs. (4 g) chopped dill
2 Tbs. (8 g) chopped parsley
1/2 cup (95 g) Greek yogurt or dairy-free yogurt
1/4 cup (55 g) dairy-free mayonnaise
1/4 tsp. (1,25 g) garlic powder
1/2 tsp. (2,5 g) black pepper
1. Line a baking sheet with foil or parchment paper.
2. Place the poblano on the sheet and boil for 8-10 minutes, turn frequently.
3. Remove and cool for a minute.
4. Place in a plastic bag and steam for 10 minutes.
5. Peel off the skin and discard along with the stem and seeds.
6. In a blender or food processor, combine the poblano and the rest of the ingredients.
7. Blend until smooth and creamy.
Try with one of our Latin American salads.
