Step 1

Preheat oven to 450°F.

Step 2

Roast whole peppers, onions and garlic for 30 minutes, turning halfway through using tongs.

Step 3

Remove from the oven and place the peppers in a sealed large zipper bag for 10 minutes to loosen the skins.

Step 4

Using gloves, remove the skins from the peppers and discard.

Step 5

Blend the roasted veggies, lime juice, vinegar and cilantro in a high-powered blender.

Step 6

Add water in 1/4-cup increments until you reach desired consistency.

Step 7

Add the sea salt and white pepper, adding more to taste if necessary.