This roasted poblano vinaigrette was originally a garnish for an appetizer dish. However, it turned out so good and versatile that it deserves to be featured on its own. I would say that it’s downright marketable!
The condiment has a smooth texture and is poblano flavorful without being overpowering. Depending on your chiles, it’s not spicy hot. It’s quick to whip up and can be made in advance.
I‘ve made this poblano vinaigrette several times in the last months, finding that doubling the recipe is no extra effort at all. Its use is versatile. Use it as a topper for quesadillas, tacos, on baked potatoes, served with eggs or drizzled over enchiladas. My favorite use…as a condiment in sandwiches!
Tomorrow I’ll follow-up with the appetizer dish this vinaigrette was originally paired with.
This would be a great gift throughout the year to whip up jars of this deliciousness as an add-in to gift baskets or as hostess gifts!
- Use fresh chiles, not canned. Shortcuts by using canned chiles may give you a different flavor.
- Bump up the garlic to 3 cloves if you double the recipe.
- Placing the roasted poblanos in a plastic produce bag for 5-10 minutes makes peeling much easier.
- Add a couple of roasted serrano or jalapeno chiles to kick up the heat.
- A thoughtful and from the heart gifting idea.
Makes about 10 ounces
2 poblano chiles
1 tablespoon red wine vinegar
1 large garlic clove, chopped
1 teaspoon honey
1/4 cup canola or vegetable oil
2 tablespoons water
Salt and freshly ground pepper
Preheat oven to 425°F. Put poblanos on a baking sheet, lined with foil and roast, turning until browned, about 15 minutes.
Transfer to a bowl, cover and let sit for at least 5 minutes. Peel the poblanos, halve, seed and roughly chop.
Combine the prepared poblanos, vinegar, garlic, honey, canola/vegetable oil, and water in a blender; puree until smooth. Season with salt and pepper.
Store in the refrigerator in an airtight container.
You may also enjoy