Creamy Poblano Dressing

• 1 poblano, roasted and peeled (see below)
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped scallion greens
• 1 garlic clove
• 1 cup Mayonnaise (p. 181)
• 2 tablespoons sour cream or buttermilk

1. Place all the ingredients in a blender and puree until smooth.
2. Adjust seasonings as necessary.
3. To roast fresh poblanos or other peppers or chiles, place them directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary.
4. Transfer peppers to a bowl and cover with a hand towel for about 5 minutes to steam the peppers (this will make their skins easier to remove).
5. Alternatively, you can steam the peppers in a sealed plastic bag.
6. Use your paring knife and/or your fingers to remove the stem, seeds, and skin from the peppers and use the smoky flesh as directed in the recipe.

poblano, lime juice, scallion greens, garlic, mayonnaise, sour cream

Taken from www.epicurious.com/recipes/food/views/creamy-poblano-dressing-383451 (may not work)