Approx. 1 1/4 Cups
- 2 Poblano Peppers – roasted
- 1/2 White Onion
- 1 – 2 Jalapeño or Serrano Peppers
- 1 1/2 Cup Cilantro
- 2 Cloves Garlic
- 2 Tablespoon Lime Juice
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Sea Salt or to taste
Roast peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems then dice them.
Cut the onion in half and add it to a pot of water and bring to a boil, then drain and add to the food processor.
Cut off the stems and remove the seeds from the poblanos, jalapeno or serrano peppers and add them to the food processor.
Measure lime juice, olive oil, cilantro, sea salt, and garlic, then put everything in the food processor and blend until desired texture.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.
Cilantro is an immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals. It helps promote a healthy liver function and is an overall digestive aid. It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. It also helps with insulin secretion and lowers blood sugar. It is rich in antioxidants, essential oils, vitamins (one of the richest herbal sources for vitamin K), and dietary fiber.