Step 1

Rinse poblano pepper and using a pair of tongs, roast pepper over open flame on stove on all sides until skin is completely charred.Note: You can also roast pepper in a pan with a drop of oil over medium heat, rotating pepper as skin chars. Or place in the oven and broil for about 15 minutes, turning pepper over half way through roasting.

Step 2

Once pepper is charred, place in a plastic container or in between paper towels and allow pepper to "sweat" for 10 minutes.

Step 3

Under running water remove outside skin. Open pepper with fingers (or use knife to slice open on a cutting board) and remove seeds and stem.Pepper is now ready for sauce.

Step 4

Add pepper, garlic, mayonaisse, sour cream, cilantro, lime juice, salt and pepper to a blender, chopper or food processor.

Step 5

Refrigerate until ready to use.