2 Poblano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach
2 teaspoons honey
Salt and freshly ground pepper, to taste
In a blender, combine the poblanos, onion, and lime juice and blend until smooth.
While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth.
Add the honey and season to taste with salt and freshly ground pepper.
Bring to room temperature before serving.
Recipe makes 1-1/2 cup.
Did You Know?
A ripe (red) poblano pepper takes on a new name when dried. It is a dried ancho chile. A chipotle pepper is actually a dried smoked jalapeno pepper.
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