This dip is a simple appetizer to have up your sleeve. It highlights the poblano in two forms: fresh and dried (a.k.a. ancho). The resulting dip packs in a lot of chili flavor with a gentle, lingering heat -- with the sherry vinegar nicely balancing the flavors. I like to roast the fresh poblanos first to remove their skin, and since I'm not a big fan of raw garlic, I throw in a few cloves to roast alongside the chiles. Serve with good-quality tortilla chips or crudite, and you'll have a real crowd pleaser on your hands. It's also delicious served with smoked or grilled meats and grilled vegetables.

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