Smoky, earthy, spicy, funky, and fresh this dip is delicious on sandwiches and burgers, on top of a roast, or a dressing for a salad.

If you are looking for something with a good amount of heat - feel free to add in some jalapeños as well. Just treat them the same way as the poblanos.

Ingredients

3 poblano chiles

1/2 teaspoon cumin

1 bunch cilantro

1 cup of mint leaves

1 cup cotija cheese | or sub feta cheese

juice of 1/2 a lemon

zest of 1/2 a lemon

2 cloves of garlic | peeled and smashed

1 tablespoon white vinegar

1/2 teaspoon salt

water | enough to reach desired consistency

Instructions

Step 1

Over an open flame (either on your stove, or on a grill) char the poblano chiles 2-3 minutes on each side until the skin of the peppers is blistered and well charred.

Step 2

Place the hot peppers into a sealable plastic bag and let them steam for 10 minutes. Remove the peppers from the bag and remove most of the charred skin (it should come off easily). Cut the peppers in half, pull out the stem and deseed the peppers.

Step 3

Put all of the ingredients into a blender and puree on medium high speed adding a tablespoon of water at a time until the puree becomes smooth and the consistency of a nice hummus. Enjoy.