In a medium (3-quart) saucepan, heat butter over medium-low heat until foaming. Add shallots, garlic, and a generous pinch of salt. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add poblanos and scallions, and continue to cook until vegetables have released all of their liquid, and liquid has evaporated, another 3 to 5 minutes. Stir in crema, lime zest, and ground coriander. Continue to cook until mixture is well-combined and slightly thickened, about 1 minute. Off heat, stir in mezcal (if using). Transfer mixture to food processor bowl.
Published at Wed, 09 Jan 2019 10:29:21 +0000