Step 1

Preheat the broiler in the oven to high.

Step 2

Add the poblano peppers to a foil-lined baking sheet.

Step 3

Place the baking sheet on the top shelf in the oven, 6-8 inches under the broiler.

Step 4

Cook for 4-5 minutes, or until the skin begins to turn black and bubble on the peppers.

Step 5

Remove from the oven, use tongs to flip the peppers and continue to cook for an additional 4-5 minutes, or until the skin begins to bubble.

Step 6

Remove the peppers from the oven and immediately transfer them to a plastic zipper bag, seal the bag shut and set aside for 10 minutes.

Step 7

After 10 minutes, remove the peppers from the bag and once they're cool to the touch, use your fingers to peel the skin away. Discard the papery skins.

Step 8

Remove the stems from the peppers, and the membrane and seeds inside.

Step 9

Place the roasted, peeled peppers in a blender with the garlic cloves, sour cream, lime juice, cilantro leaves and salt.

Step 10

Blend for 30 seconds, or until smooth and creamy.