- 1 large poblano chile—roasted, skinned, seeded and chopped
- 2 cups packed flat-leaf parsley leaves
- 1/2 cup crumbled feta cheese
- 6 tablespoons vegetable oil
- 1 large garlic clove, minced
- 2 teaspoons freshly squeezed lime juice
How to make this recipe
- In a food processor, pulse the poblano chile with the flat-leaf parsley, feta cheese, vegetable oil and garlic until pureed. Stir in the lime juice and season with salt.
Grilled bread, grilled meats or sliced tomatoes.