Poblano vinaigrette

Yield: 6 servings

Measure Ingredient
2 \N Poblano chile peppers
6 \N Tomatillos
½ small Onion
2 \N Garlic cloves
5½ cup Fresh cilantro leaves
3 tablespoons Olive oil
2 tablespoons Lime juice
1 teaspoon Brown sugar
½ teaspoon Pepper

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.

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