Directions
- 1Preheat your oven to 500°F.
- 2Place the onion, poblano, jalapeños, serranos, and garlic on a sheet pan.
- 3Drizzle with olive oil and sprinkle with salt.
- 4Roast for 20–25 minutes, until everything is nicely charred and softened.
- 5Remove from the oven and let cool slightly.
- 6Gently scrape off the skins from the peppers, then slice them open and remove stems and seeds.
- 7Add the roasted vegetables to a blender along with cilantro, lime juice, cumin, salt, and water.
- 8Blend until completely smooth and creamy.
- 9Taste and adjust salt or lime as needed it should be bright, spicy, and well-balanced.
- 10Pour into a squeeze bottle or bowl for serving.
Ingredients
- 1 white onion, quartered
- 1 poblano pepper
- 4 jalapeño peppers
- 2 serrano peppers
- 4 cloves garlic
- 1 tablespoon olive oil
- 0.5 cup fresh cilantro
- 1 Juice of lime
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 cup water
Equipment
ovensheet panblendersqueeze bottle or bowl
Tips
- Taste and adjust salt or lime as needed; it should be bright, spicy, and well-balanced.
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