Ingredients

2 tablespoons extra virgin olive oil
1/3 cup diced fresh poblano chili
1 small white or yellow onion, sliced
1 clove garlic, peeled, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 tablespoon fresh squeezed lime juice
2 teaspoons canned mild chilies
1 cup sour cream

Salt and pepper to taste

Directions

In a medium skillet cook poblano chili, onion, garlic, in oil until golden. Transfer onion mixture to food processor. Add remaining ingredients and gently pulse until just mixed. In food processor pulse together all ingredients except cheese until coarsely chopped. Then add feta and pulse until chopped but cheese should be visible in small chunks. Store leftovers in refrigerator in air-tight container. This sauce can be frozen.

Use

Sauce: use with fish, pork or poultry