Roasted Poblanos with Cilantro Cashew Crema
poblano peppers, medium
onion, sliced, medium
2 cloves garlic
1/2 cup raw cashews
1/2 cup fresh cilantro leaves
1 large garlic clove
1/4 cup water, or as needed
2 tbsp fresh lime juice
1/2 tsp fine sea salt
1 tsp dried oregano
Ahead of time, start the cashews for the sauce. Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour.
Place oven on Broil setting and line a baking tray with foil or parchment paper. Lay the poblano peppers on the tray and add to the top level of the oven. You want the peppers to completely blister and turn black all over, this will take about 3 minutes, but watch closely. Turn them over and repeat on the other side. Remove the peppers from the oven and fold the foil or parchment to cover and allow them to steam and cool down.
Meanwhile, Drain and rinse the soaked cashews. Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms. If your blender is having a hard time blending, you can add a splash more water to help things along. Taste and add more salt or spices if needed.
Heat a medium sauté pan with 1 tbsp olive oil, add onions and garlic, and caramelize for 5-8 minutes. Meanwhile, peel the skins off and slice the poblano peppers in medium strips lengthwise. Add them directly to the pan with onions and garlic. Mix in 1/2 cup of the cashew crema and combine completely, adding more if necessary. Serve with fresh cilantro sprinkled on top.
(Any leftover cilantro cashew sauce is wonderful as a salad dressing, with tacos, or drizzled over roasted vegetables)
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