Description
This month we are featuring Mexican-inspired recipes! I had first found poblano peppers at the farmers’ market being sold by one of the Mexican vendors. Recently, I have been able to find them at the supermarket. If you can’t find them try using a standard green pepper, but note that the poblano has a little more kick and flavor to it.
Ingredients
- 2 whole Poblano Peppers, Stem Removed (seeds Removed If You Don’t Like Heat) And Diced
- 1 whole Medium Onion, Diced
- 1 Tablespoon Minced Garlic
- ½ teaspoons Salt
- 1 teaspoon Thyme Leaves
- ⅓ cups Sour Cream
Preparation
Heat a skillet over medium-high and spray with oil. When skillet is hot add the peppers, onion, garlic, salt and thyme leaves and cook until the vegetables are soft. Remove pan from heat.
Add the contents of the skillet and the sour cream into a blender. Put the lid on and blend to your liking. Serve with chips.
