Roasted Poblano Vinaigrette
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 poblano chile
1/2 cup sherry or red wine vinegar
1/4 cup agave nectar
1 small shallot, coarsely chopped (2 Tbs.)
1 small clove garlic, peeled
11/2 tsp. smoked paprika
1 tsp. Dijon mustard
1/4 cup orange juice
1 Tbs. grated orange zest
1/2 cup vegetable oil
Roast and peel poblano, then seed and chop. Place chopped poblano, vinegar, agave, shallot, garlic, paprika, mustard, orange juice, and orange zest in blender or food processor, and blend until smooth.
With motor of blender or food processor running, add oil, and blend until mixture is smooth and emulsified. Season with salt and pepper, if desired.
Makes 1 1/2 cups.