2large green peppersuse poblano peppers if available
1/2red onion
1/8tspgarlic powder
1/8 tspground cumin
1tspsalt
1tbspheavy cream
Instructions
Preheat oven to 350F (180C). Line a baking pan with aluminum foil.
Wash bell peppers and pat them dry with paper towels. Place peppers and onion in baking pan and bake for 20 to 30 minutes, until the skin of the peppers is charred.
Take it out of the oven and wrap the foil around the peppers. Let them rest for 15 to 20 minutes. After this time, peel the peppers, and remove the stem and seeds as well.
Place peeled peppers, onion and other ingredients in a food processor or blender and blend untill smooth.
Transfer to a lidded container and keep in the refrigerator for up to 3 days.