About this recipe:This sauce goes great with beans and rice, vegetarian empanadas… the possibilities are limitless. The ingredients are simple and it all comes together quickly in your blender or food processor. This sauce should easily keep in your fridge for a week.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Ready in:10min
Juice both limes and add to your blender or food processor.
Remove seeds and veins from chillies. Cut into sizable chunks and combine with lime juice.
Add remaining ingredients. (Yes, leaf and stem for the fresh coriander.)
Blend ingredients until smooth.
Try to find poblano chillies in speciality shops or online. Pasilla chillies work great if you cannot find poblanos! The sauce does not have a nasty heat kick but be sure to wear gloves when handling the chillies to avoid sensitisation.