Creamy Poblano Cashew Sauce with Roasted Garlic and Lime

Ingredients

• •2 large poblano peppers
• •1 cup raw cashews (soaked in water for 4-6 hours or boiled for 15 minutes)
• •1 head garlic
• •2 tablespoons olive oil
• •1/4 cup freshly squeezed lime juice (about 2 limes)
• •1/4 cup water (adjust as needed for desired consistency)
• •1/2 teaspoon salt (adjust to taste)
• •1/4 teaspoon ground cumin
• •1/4 teaspoon smoked paprika

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Cut the top off the head of garlic to expose the cloves slightly. Drizzle 1 tablespoon of olive oil over the garlic and wrap it tightly in aluminum foil.

3. 3

   Place the garlic and poblano peppers on a baking sheet. Roast in the oven for about 20 minutes, turning the peppers occasionally, until they are charred and the garlic is soft.

4. 4

   Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a plate to trap steam for 10 minutes, making it easier to peel the skins off the peppers.

5. 5

   Unwrap the roasted garlic and allow it to cool slightly. Once cooled, squeeze the softened garlic cloves out of their skins.

6. 6

   Peel the skins off the poblano peppers, remove the seeds and stems, and roughly chop the flesh.

7. 7

   Drain the soaked cashews and place them in a high-speed blender along with the roasted garlic, roasted poblano peppers, lime juice, remaining 1 tablespoon of olive oil, water, salt, cumin, and smoked paprika.

8. 8

   Blend until smooth and creamy, stopping to scrape down the sides as needed. Adjust seasoning and water to achieve your preferred consistency.

9. 9

   Transfer the sauce to a serving bowl or container. Use immediately or refrigerate for up to 5 days.