Imagine a vinaigrette so boldly delicious that it transforms ordinary salads into culinary masterpieces. Our Roasted Poblano Vinaigrette is not just a dressing – it's a flavor revolution that will make your taste buds dance with excitement! This Mexican-inspired sauce combines the deep, smoky essence of charred poblano peppers with a tangy vinegar base, creating a condiment that's both sophisticated and irresistibly bold.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 poblano peppers
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup.
- Wash the poblano peppers thoroughly and pat them dry with paper towels. Place whole peppers directly on the prepared baking sheet.
- Roast the poblano peppers in the preheated oven for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove peppers from the oven and immediately transfer to a sealed paper bag or covered bowl. Let them steam for 10-15 minutes to help loosen the skin.
- Once cooled, carefully peel off the charred skin from the peppers. Remove the stem and seeds, then roughly chop the roasted peppers.
- In a blender or food processor, combine the roasted poblano peppers, olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Blend the mixture until smooth and well combined, about 30-45 seconds. Taste and adjust seasoning as needed.
- Transfer the vinaigrette to a glass jar or container. Refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, whisk or shake the vinaigrette to recombine. Serve chilled or at room temperature over salads, grilled vegetables, or as a marinade.
Tips
- Choose firm, dark green poblano peppers for the best roasting results.
- When roasting peppers, rotate them frequently to ensure even charring.
- The paper bag steaming technique helps easily remove the pepper's skin.
- For a smoother consistency, strain the vinaigrette through a fine-mesh sieve.
- This vinaigrette can be stored in the refrigerator for up to 5 days.
- For extra depth, consider adding a small roasted garlic clove during blending.
- If you prefer a spicier version, add a small jalapeño while roasting the poblanos.
- Always taste and adjust seasoning before serving to ensure perfect flavor balance.
Nutrition Facts
Calories: 132kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
