The cumin and oregano in this dish give it a flavor reminiscent of Mexico or the American Southwest. Serve it hot, but it’s also great at room temperature.
Wash and seed poblanos then slice them into ½-inch strips. Heat a large pan on medium-high. Add oil and garlic. Sauté for 30 seconds.
Add the peppers, cumin and oregano. Salt and sauté 1 minute. Add ¼ cup water. Cook 2 minutes more.
Incorporate lime juice and cilantro.
A variation of the Shrimp Sautéed with Smoked Paprika and Garlic from The Spice Trekkers Cook at Home