Poblano “crema” Enchiladas

1 poblano pepper 1½ cups raw unsalted cashews ¾ cup water 1 small garlic clove ¼ cup minced onion 3-4 tablespoons fresh lemon juice 1 teaspoon sea salt, or to taste

Ingredients

Heat the oven to high broil. Spread the poblano, tomatillos, and jalapeño on a baking sheet and broil. After 5 minutes, check for blistered skin and rotate the vegetables.

Roast until blistered on all sides, checking and rotating every 5 minutes.

Heat the oven to high broil. Spread the poblano, tomatillos, and jalapeño on a baking sheet and broil. After 5 minutes, check for blistered skin and rotate the vegetables.

. I broiled my tomatillos and jalapeño for 15 minutes and my poblano for 20.

 When the poblano is fully blistered, place it in a bowl covered in a towel or plastic wrap for 15 minutes to cool.

Meanwhile, make the tomatillo salsa: Remove the stems of the roasted tomatillos and jalapeño and place in a food processor. 

In a medium skillet, heat a drizzle of olive oil and sauté the onion until golden brown. Stir in the garlic and cook a minute longer.