Preheat your gas or charcoal grill to medium heat. Over a direct flame, char your poblano peppers, the jalapeno, the half and onion, and the limes (halved).

Move the peppers around frequently and allow the skin to blacken, char, and blister. Once the skins are coated, remove all the vegetables and limes off the grill.

Allow the peppers to sweat inside a plastic bag or grocery bag. This should take roughly 5-10 minutes and helps the skins become looser.

Peel the skins off of your peppers and discard. Trim off the tops and remove the seeds (be cautious with the jalapeno seeds and bare hands).

To a blender or food processor add largely diced pepper pieces, the onion, the whole garlic cloves, the cilantro, and the limes juiced. Sprinkle in the salt and the sour cream/ crema to be blended.

Allow everything to combine until smooth. If it looks a little too thick, add 1-2 tbsp. of water to help thin it slightly. Taste test to adjust seasonings.

Serve warm over your favorite grilled chicken, fish, steak cuts, and more!