• 1 ½ cups roughly chopped poblano pepper
  • 1 clove garlic, quartered
  • ⅓ cup tahini (sesame paste)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper


Serves: Makes 1 cup


In a blender or food processor, combine the poblano, garlic, tahini, lemon juice, olive oil, and ¼ cup water and blend until smooth. (If the sauce is too thick, add water as needed to reach the desired consistency.) Season with ½ teaspoon salt and ⅛ teaspoon pepper. Set aside. (The dressing can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)