Roasted Poblano Vinaigrette

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.