Recipes

Roast the peppers over a charcoal grill until the skins are charred. You can also do this part under your broiler. Immediately toss them into a paper bag and fold to seal and steam until they are cool enough to handle.

Take peppers out. The skins should sort of squish off pretty easy, also remove the stems.

Slice them open the long way and remove some (but not all!) of the seeds and ribs. Slice them into long, thin strips.

In a saucepan over medium-low heat warm up the sour cream, cream cheese, and juice of the lemon. (if this is still a bit thick, feel free to thin it out with the milk).

When this is to a free-flowing consistency add the peppers and spices.

Leave on low heat for 30 minutes or so to let the flavors combine.

Serve with whatever suits you. I originally made this to serve with quesedillas but we ended up just eating it like dip with tortilla chips and putting it in soup. Pretty much anything we had around because it was so good!