1. Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides. 2. Let poblano cool then peel, seed, and chop into large chunks. 3. Remove stems from habaneros. 4. Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well. 5. Simmer mixture for 15-20 minutes or until reduced by about half. 6. Let cool and add lime juice. 7. Add vinegar until desired consistency is reached and stir or re-blend. 8. Let sit in refrigerator to enhance flavor. ---------------------------------------------------------------------------
Nutrition
Ingredients
