Creamy Roasted Poblano Chimichurri Sauce

You'll need:

• 2-3 cups cilantro, stems included (loosely packed)

• 2 cups parsley (loosely packed)

• 1 cup fresh oregano (loosely packed)

• 1 poblano pepper

• 2 shallots

• 2 serrano peppers

• 4 garlic cloves

• 2 tablespoons red wine vinegar

• 1/2 of a lime, juice

• 1 cup sour cream or greek yogurt (or 1/2 and 1/2 of both)

• 1 teaspoon chili powder

• 1 tablespoon sugar or honey

• salt & pepper to taste

1. Instructions:

2. Preheat oven to 400 degrees F. Cut your poblano in half and lightly rub it with avocado or vegetable oil - cook in the oven for 20 minutes, flipping halfway through. Remove the stems either before or after roasting.

3. Add all ingredients into a blender and simply blend! Transfer to a bowl with a lid and keep in the fridge up to 5 days (due to the dairy base).

This sauce is great for so many reasons! Pair with the following foods (and more)

• Steak

• Tacos

• Roasted potatoes + other veggies

• Salad

• Add oil and make it a dressing

• Eggs

• Shrimp + rice