Poblano Ranch Salsa

1 16-ounce container sour cream
1 envelope ranch salad dressing mix
1 poblano pepper
3 serrano chili peppers
 

Cut the poblano pepper in half and remove all seeds and veins.  Grill the poblano pepper halves until lightly blackened.  Cut the serrano peppers in half and remove all seeds and veins.
Cut the poblano and serrano peppers into pieces and place into a blender.  Add sour cream and ranch salad dressing mix.  Blend until the peppers are completely blended into the ranch mixture.

Yields about 16 ounces of poblano ranch salsa.

This creamy and tangy pepper salsa is addicting!  Try it on tortilla chips, or even on scrambled eggs!