Taste a portion of the poblano. Some are spicier than others, so adjust the amount accordingly. If it’s really spicy you might want to add more mayo.
Ingredients
Preparation
Step 1
Place all the ingredients in a blender and puree until smooth. Adjust seasonings as necessary.
Roasting Peppers and Chiles
Step 2
To roast fresh poblanos or other peppers or chiles, place them directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary. Transfer peppers to a bowl and cover with a hand towel for about 5 minutes to steam the peppers (this will make their skins easier to remove). Alternatively, you can steam the peppers in a sealed plastic bag. Use your paring knife and/or your fingers to remove the stem, seeds, and skin from the peppers and use the smoky flesh as directed in the recipe.
