Roasted Poblano Vinaigrette

21 May 2013

Roasted Poblano Vinaigrette | TeenieCakes.com

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.

Roasted Poblano Vinaigrette | TeenieCakes.com

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.

Roasted Poblanos | TeenieCakes.com

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!

Teenie Notes

  • 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.


Roasted Poblano Vinaigrette

Makes about 10 ounces

Ingredients

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

Directions

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.

source modified from Bobby Flay at FoodNetwork.com
May 21, 2013

Roasted Poblano Vinaigrette | TeenieCakes.com

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by Cristina A-Moore

Appetizers & Condiments · Flavors of Mexico · Food Gifts · Gluten Free · Vegetarian

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Comments :)

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{ 6 comments… read them below or add one }

Colleen (Souffle Bombay) June 22, 2013

Wow! THAT is gorgeous and I’ll bet incredible! I must make this!!

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RKM May 22, 2013

This looks delicious, must taste great spread on a sandwich or dipped with chips. Would love a bowl of that now.

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Jas May 22, 2013

That looks so good. Will definitely try it. Thanks.

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Cristina May 22, 2013

Thank you Jas. Please share how you liked it and if you made any modifications to it…

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Samantha May 21, 2013

I can see how this could be a versatile condiment. It looks easy to make. I’m looking forward to what you are using this with.

Reply

Cristina May 22, 2013

Very easy and quick to make, Samantha. Working on the next post now… :)

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