![](https://cdn.statically.io/img/www.allrecipes.com/thmb/90cQfAtQoa5dfpH7jDQCkeHp9Q4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1899175-175f818c4e07460f9e93597335aec046.jpg)
Ingredients
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3 poblano peppers, halved lengthwise and seeded
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1 teaspoon vegetable oil, or as needed
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1 cup mayonnaise
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3 tablespoons lime juice
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2 cloves garlic
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1 cup roughly chopped fresh cilantro
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salt and ground black pepper to taste
Directions
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Set an oven rack about 6 inches from the heat source; preheat the broiler.
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Coat poblano peppers with vegetable oil; place on a baking sheet.
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Cook peppers under the broiler until blistered and scorched, about 10 minutes.
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Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
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Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.
Cook's Note:
If you want to use this as a dip, mix with sour cream in a 1-to-1 ratio.
Nutrition Facts (per serving)
106 | Calories |
11g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 106 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 9% |
Cholesterol 5mg | 2% |
Sodium 90mg | 4% |
Total Carbohydrate 1g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 0g | 1% |
Vitamin C 9mg | 10% |
Calcium 5mg | 0% |
Iron 0mg | 1% |
Potassium 44mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.