|Pumpkin seeds||3⁄4 Cup (12 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Cilantro leaves||1 Cup (16 tbs) (Loosely Packed)|
|Virgin olive oil||1 Tablespoon|
|Lime juice||2 Tablespoon|
Toast the pumpkin seeds and let cool.
Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel and seed the poblanos place in a food processor with the toasted pumpkin seeds, and chop for 1 minute.
Add the cilantro and blend for 1 minute.
Add the olive oil lime juice, and salt, and run for 30 seconds longer, or until smooth.