Poblano Cream Sauce

This has to be one of the recipes that I get the most requests for.  It is super fast and actually pretty simple.  I use it on tacos, burritos, tostadas...pretty much any kind of Mexican food.  Forewarning...a lot of this recipe depends on the specific poblano, so taste as you go.  You may want more or less sour cream depending on the specific pepper you get!

Coat your Poblano with olive oil and grill or broil the pepper until it is completely charred on the outside.  It usually needs to grill about 10 minutes. 

As soon as you take it off the heat, put it in a zip lock bag and put in on the counter for 10 minutes.  This will steam the pepper and makes it much easier to take off the skin. 

Take it out of the bag and remove the skin with a paper towel. It should just wipe away. 

Cut off the stem and remove the seeds and add to the blender.  Add about 1 Cup of Cliantro...I used fresh cilantro from my parent's garden...

Then add remaining ingriedents (sour cream, lime, salt, cumin, and pepper).  And blend together.  Taste here and add more sour cream or salt if necessary.  

We used it on top of bean and cheese tostadas, but trust me, you could eat this by itself and it would be fine!

Poblano Cream Sauce
1 Poblano Pepper
1 Cup Cilantro
1/2 Cup Sour Cream
1 lime, juiced
1 Tbl. Salt (More if needed)
1 tsp Cumin
1 tsp.  pepper