Cilantro, Parsley, Poblano Crema
A creamy cashew sauce with roasted garlic, poblano peppers, cilantro, and parsley.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
1/2
head roasted garlic (15 mins air fryer @ 400F)
1
5-6 oz can fire-roasted poblano peppers
Some dried poblano strips
1
bunch cilantro (no stems)
1
bunch curly parsley (stems)
1/2 cup
cashews, soaked
1/4- 1/2 cup
water
2 tsp
lemon juice
1 tsp
white vinegar
Salt, to taste (I used several pinches of Diamond Crystal Kosher)
- Process all ingredients in a food processor until creamy, then taste and adjust the salt.
• Cook: 15 minutes
Makes 1 batch
Kitchen & Pantry Picks
※
Notes from Craig
Leftover dried poblano strips add extra flavor, but a small amount of a medium pepper, such as jalapeño, would also add good depth.
Serve mixed with hot rice and chickpeas, pasta such as cavatappi, or cooked potatoes.