Poblano vinaigrette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Poblano chile peppers | |
| 6 | Tomatillos | |
| ½ | small | Onion |
| 2 | Garlic cloves | |
| 5½ | cup | Fresh cilantro leaves |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Lime juice |
| 1 | teaspoon | Brown sugar |
| ½ | teaspoon | Pepper |
Directions
Place peppers on an aluminum foil- lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
Bring tomatillos, onion, garlic, and water to cover to a boil over medium-high heat. Reduce heat, and simmer 10 minutes. Drain and cool.
Process tomatillo mixture, chile peppers, cilantro, and remaining ingredients in a blender or food processor 30 seconds or until minced.
Recipe by: Southern Living, April, 1999 Converted by MM_Buster v2.0l.