- Poblano peppers
- White or red onion
- lime juice
Cook the veggies down a little in a large skillet or sauce pan. Puree with a stick blender. Add back to the skillet on high heat for a few minutes to thicken. Stir in the chopped cilantro, lime juice, and salt. Cool and serve, or put in the fridge, or freeze, or can.
For a better version, you can roast or grill the veggies first. Sometimes I like to add some cumin, coriander, or oregano, too.