Bright, fresh, colorful, Charred Poblano Vinaigrette is great as a salad dressing, a chip dip, or a sauce for fish and meats. Try spreading it in place of mayo on your next sandwich for a healthier, tasty twist!
Poblano peppers bring a warm heat, but not so much as to blow your face off. If you want your face to be blown off, feel free to char up a jalapeño or a serrano too.
Charred Poblano Vinaigrette
Ingredients
- 1 Poblano pepper
- 1 Tablespoon Honey
- 1 Tablespoon Lime Juice
- 3 Tablespoons Canola Oil
- Salt and Pepper
Instructions
- Char your pepper: turn on the broil setting of your oven, and place the pepper directly on an oven rack. Leave it until the pepper starts to char – you'll see blackened patches on the outside. Use tongs to flip the pepper until it's charred all around.
- Remove the pepper from the oven (carefully, it's hot!), place in a bowl, and cover the bowl to trap the steam. Let sit for 5 minutes.
- Once the pepper has rested for 5 minutes, peel the charred skin off, and remove the seeds and stem (it's okay if a few seeds get left in, just get most of them). Be careful here too, the steam is very hot and can burn you! You could cut the pepper in half and let it cool a bit before peeling if you have the time.
- Add poblano, honey, lime juice to a blender and blend. Add in canola oil in a few additions and blend to emulsify into a creamy vinaigrette. Taste and season with salt and pepper.
