- 5 poblano peppers
- 2 Tablespoons canola oil
- 1 Spanish onion, sliced
- 1 1/2 Cup Mexican crema fresca
- Salt and pepper, to taste
Roast the peppers on top of a burner until they're black on all sides. Remove and place in a plastic bag for 10 minutes to "sweat." Peel the thin layer off, remove seeds and veins, and julienne.
In a medium saucepan, heat up the oil, add the onions, and sweat them until translucent. Season with salt. Add the julienned poblanos and sweat for 3-5 minutes. Season with salt again. Remove from heat and add 2 cups of crema fresca.