Cilantro Lime Dressing

1. Set an oven rack about 6 inches from the heat source; preheat the broiler.

2. Coat poblano peppers with vegetable oil; place on a baking sheet.

3. Cook peppers under the broiler until blistered and scorched, about 10 minutes.

4. Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.

5. 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.