Preparation: Begin by washing the poblano peppers and patting them dry. Cut them in half, removing the seeds and membranes.

Roasting: Place the peppers on a baking sheet and roast them in the oven until the skin blisters and chars. This process intensifies their flavor.

Peeling: Allow the roasted peppers to cool before peeling off the skin. This step ensures a velvety texture for your sauce.

Garlic Infusion: Mince fresh garlic cloves to add a robust depth to the sauce. Sauté them lightly in olive oil for an aromatic base.

Cilantro Bliss: Chop fresh cilantro finely, infusing the sauce with its vibrant and herbaceous essence. The cilantro acts as a flavor bridge, connecting all the elements harmoniously.

Lime Elevation: Squeeze the juice of a lime into the mixture, introducing a zesty kick that balances the richness of the roasted poblano peppers.

Combine the roasted poblano peppers, sautéed garlic, chopped cilantro, and lime juice in a blender. Blend until the mixture reaches a smooth, velvety consistency. Add a pinch of salt to taste, enhancing the overall flavor profile.