- 1 of 2 Roast peppers over an open flame on stove top or under broiler, turning occasionally until charred all over, about 15 minutes. Place peppers in brown paper bag; seal; let cool. Remove peppers from bag. Halve peppers lengthwise; remove stems and seeds. Scrape off skins.
- 2 of 2 Blend peppers, onion, garlic, salt, oregano, black pepper, lime juice and cilantro in blender or small food processor until smooth. Scrape into small bowl. Stir in sour cream. Garnish with cilantro, if desired. Serve with tortilla chips. Makes 1-1/2 cups.
Servings Per Recipe: