Step 1

Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.

Step 2

Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.

Step 3

Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.

Step 4

Process until nice and smooth.

Step 5

Adjust for salt and serve as desired.