This is a sharp, spiky sauce, but not a superhot one (it’s not a supergreen one, either!). Use it as a dip for chips or vegetables or as a basting sauce when roasting meat, fish, or vegetables.

　　

Ingredients

makes about 2 cups

　　4 poblano or ancho chiles

　　1/4 cup extra virgin olive oil

　　2 large onions, roughly chopped

　　1/2 cup chopped fresh cilantro leaves

　　Juice of 1 lime

　　Salt and black pepper to taste

　　

Step 1

Roast or toast the chiles either over a grill or in a dry skillet, turning frequently, until they are lightly charred all over, about 10 minutes (dried will be faster than fresh). Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.

　　

Step 2

Heat the olive oil over medium heat in a 10-inch skillet; add the onions and chiles and cook, stirring, until well softened and lightly browned, about 10 minutes. Remove from the heat and cool.

　　

Step 3

Puree in a blender, then stir in the cilantro and lime juice; add salt and pepper to taste. Serve at room temperature or cover and refrigerate for up to a day (bring back to room temperature before serving).

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.