Preheat your oven to the broil setting and place the poblano peppers on the top rack. Broil for about 5 minutes until the skin is blistered and charred, then carefully flip the peppers using tongs and broil for an additional 5 minutes for even charring.

Once charred, transfer the peppers into a sealed bag or an airtight container to steam for at least 5 minutes.

After steaming, carefully remove the peppers from the bag. Peel off the skins, cut off the stems, slice the peppers open to remove the seeds, and chop roughly.

In a food processor or blender, combine the chopped roasted poblano peppers with fresh lime juice and salt. Blend on high until smooth or slightly chunky.

Add the sour cream to the mixture and blend briefly until incorporated.