ROASTED POBLANO DRESSING
Mildly spicy poblano chiles are roasted to soften them and add delicious, smoky flavor. When blended with the other ingredients the peppers become a creamy, emulsified dressing. Serve this whenever you want to add or highlight southwestern flavors—on grilled poultry or meat or on a simple salad of corn, tomatoes, avocado, and jícama, for example.
Makes 1 cup
Ingredients
~ 2 whole poblano chiles, roasted, peeled, and seeded
~ 4 teaspoons sherry vinegar
~ 1 tablespoon agave syrup or honey
~ 1 garlic clove
~ 1/4 teaspoon kosher salt
~ 1/3 cup fresh cilantro leaves
Directions
In a blender, combine the poblano chiles, vinegar, agave syrup, garlic, salt, and 3/4 cup water.
Blend until well combined but not completely smooth, about 20 seconds.
Add the cilantro and pulse a few times until it is chopped.
Store in a tightly covered container in the refrigerator for up to 2 days.
Recipe from Golden Door Cooks At Home: Favorite Recipes from the Celebrated Spa, by Dean Rucker with Marah Stets (Clarkson Potter, April 2009, $40.00/ Hardcover)
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