Roasted Poblano Crema

Poblano · 1,000–2,000 SHU · cool, earthy, creamy

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Roast, steam, and peel the poblanos.
Blend cold with the crema, garlic, lime, and salt until smooth and pale green.
Don't heat it — the dairy will break. Drizzle now; good a few days in the fridge.

Steps — tap one to keep your place

1. Roast, steam, and peel the poblanos.

2. Blend cold with the crema, garlic, lime, and salt until smooth and pale green.

3. Don't heat it — the dairy will break. Drizzle now; good a few days in the fridge.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.