Step 1

Roast the poblano peppers - turn the oven on broil, place the peppers on a baking sheet and into the upper-third of oven close to the broiler, but not too close to where they're almost touching. Turn them every 3 minutes until the skin of the peppers is wrinkled and charred on all sides.

Step 2

Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Cut stem, scrape the seeds, and roughly chop the peeled peppers.

Step 3

While the peppers are sweating, heat a small skillet over medium heat and add the olive oil,  onions and garlic. Sauté for 8 minutes, stirring frequently, until onions have softened, become translucent and started to caramelize.

Step 4

Transfer the onions, garlic and peeled peppers into a large blender. Add in the sour cream, cilantro and salt. Blend until sauce is smooth, about 1 minute.

Step 5

Enjoy immediately or transfer into a glass jar and store in the fridge for up to 2 weeks.