Grilled Spicy Verde Sauce

Ingredients

• 2 poblano peppers

• 3 jalapeno peppers, or less for lower heat

• 2 serrano pepper, omit for mild sauce

• 1 sweet onion

• 1 bulb garlic

• 1 lime, juice and zest

• ½ cup yogurt, more or less to taste

• 2-3 Tbsp grapeseed oil

• Salt and pepper, to taste

• ½ bunch cilantro

Directions

1. Heat the grill to high heat. This can all be done in the oven as well in high heat, peppers taking about 15-20 minutes, and the onion and garlic about 30 minutes, just keep an eye on it

2. Toss the peppers in grapeseed oil and season with salt.

3. Peel the sweet onion and cut the ends off. Rub each cut end with grapeseed oil and season with salt.

4. Cut the top of the bulb of garlic, showing the exposed garlic cloves and keeping the bulb intact. Pour plenty of grapeseed oil over the exposed cloves and add salt.

5. Grill the peppers until blistered on the outside. Remove from heat and immediately place into a bowl. Wrap the bowl with plastic and set aside until cool.

   Grill the onion on the cut sides until charred on each side. Grill the garlic until the exposed cloves look charred.

6. Once the peppers are cool enough to handle, use the dull side of the knife to scrape off the charred skin. Remove seeds and stems. Remove the garlic cloves from the bulb.

7. To a blender, add the peeled peppers, onion, garlic, yogurt, lime juice and zest, and cilantro. Blend until smooth. Taste and add salt and pepper. Add more yogurt if needed.

8. Serve on tacos or eat with chips. For ease, add to a squeeze bottle.