Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 50 minutes (need to roast the pepper)
Make a delicious vinaigrette with a roasted poblano pepper, garlic, mustard fresh cilantro and lime juice. Perfect on grilled chicken, fish or many Mexican dishes.
Make roasted poblano pepper (toss in oil, salt and pepper, wrap loosely in foil or put in oven safe dish and toss under 450 degree broiler, broil until they are charred turning once….remove from oven, place in bowl and cover with plastic wrap to allow the to steam for 15 minutes, then cut them open, remove seeds and scrape off as much skin as possible using a knife, some skin is ok…
1 large roasted poblano pepper
1 tsp dijon mustard
1 garlic clove
the juice of 1 lime
2 tbs sour cream
small bunch of washed cilantro leaves
1/2 tsp kosher salt
20 twists of fresh black pepper
3/4 cup Thoughtful Harvest Extra Virgin Olive Oil
Blend all ingredients except oil for 20 seconds, then remove top of blender while still running…drizzle in 3/4 c extra virgin olive oil slowly to form an emulsification..