Use the grill and char broil the poblano peppers for about 10 to 12 minutes or until the skins char. You can bake them in the oven also. Just slice the peppers in half lengthwise and scoop out the stem and seeds. Set them on a baking sheet and bake them at 350 degrees for about 20-30 minutes, or until the skins are soft and charred.
Remove from heat and immediately place them into a paper bag or plastic baggie for about 5 minutes. The heat will steam them and loosen the skins making them easy to peel off.
Peel off the skins and place the roasted peppers and blend until creamy.
Slice the jalapeño in half lengthwise and remove the seeds and stem with a spoon.
Add the cilantro and jalapeño and blend until it’s fully combined.
Add the heavy whipping cream and seasonings and blend until well combined.
Blend on high until the mixture is nice and smooth.
Optional Spicy version:
Add 1/2 tsp of cayenne pepper to the seasonings for extra spice.