A creamy sauce with just the right amount of kick made with mild blackened poblano peppers and smooth homemade mayo. It’s perfect on fish, in a slaw, or drizzled over chicken.
Roasted Poblano Sauce
Makes 4 servings
- 1 large poblano pepper
- 1/2 cup olive oil mayo
- 1/2 tbsp lime juice
- pinch sea salt
- pinch black pepper
- pinch cayenne pepper
Turn on your broiler to high and line a baking sheet with foil. Set your poblano pepper on the baking sheet and set under the broiler. Allow the skin to blacken and blister ( you may want to turn your pepper after this happens on the side facing up).
Once blackened let the pepper cool, then cut off the stem and slice it open. Scrape out and discard the seeds.
Combine all your ingredients in a blender or food processor and blend until smooth.
*Recipe from The Performance Paleo Cookbook