Roasted Poblano and Pumpkin Seed Sauce

• LP1 large poblano pepper
• C1 cup cilantro
• PS1/2 cup pumpkin seeds
• OO1/4 cup olive oil
• W1/4 cup water
• GC2 garlic cloves
• S1/2 tsp salt
• C1 tsp coriander
• SL1 squeeze of lime

Préparation

1. 1

   Roast the poblano pepper directly over a gas stovetop flame until charred and blistered on all sides, or broil in the oven until the skin is blistered.

2. 2

   Place the charred pepper in a paper bag or wrap it in a towel and let it steam for 10 minutes to soften.

3. 3

   Remove the stem, seeds, and the majority of the charred skin.

4. 4

   Combine the pepper with cilantro, pumpkin seeds, olive oil, water, garlic, salt, coriander, and lime juice in a food processor.

5. 5

   Pulse the mixture until combined, maintaining a slightly textured consistency rather than a smooth purée.

6. 6

   Taste and adjust the seasoning with additional salt or lime if needed, adding more pumpkin seeds or oil to moderate heat levels if required.

7. 7

   Transfer to a bowl and serve at room temperature.