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Roasted Poblano Sauce:
1 1/2 cups peeled and diced russet potatoes
1 medium roasted poblano pepper, peeled and deseeded
1/4 cup raw cashews
1 tsp lemon juice
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 cup water reserved from boiling the potatoes
boil the potatoes until soft. Roast poblano pepper on 450 until black then place in a container with a lid to cool then peel of the outside burnt skin and deseed if you dont want it to be too spicy.
blend everything in the blender until smooth.
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