Method

Prep

• Char poblano peppers on a grill or over a gas flame until blackened, about 5 minutes per side
  • Place in a bowl and cover with a plate
  • Let steam until cool enough to handle
  • Peel under running water, deseed, and roughly chop
• Peel garlic cloves
• Cut bread into ~1" cubes

Make the sauce

• Add oil and garlic to a pan over medium heat
• Cook until garlic just starts to turn golden brown (~3 minutes)
• Transfer garlic to a ramekin, leaving oil in the pan
• Toast bread in the remaining oil until golden brown, about 2 to 3 minutes
• Add all ingredients to a food processor
• Pulse until the mixture is well combined but retains some texture