Ingredients
2 large poblano peppers1 jalapeno pepper1/4 cup slivered almonds1/4 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1/2 cup olive oil
Preparation
Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry.
Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
