![Flame Roasted Poblano, Cilantro & Lime Dressing3](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2015/07/Flame-Roasted-Poblano-Cilantro-Lime-Dressing3.jpg?resize=1140%2C830)
Flame Roasted Poblano, Cilantro & Lime Dressing
![Flame Roasted Poblano, Cilantro & Lime Dressing1](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2015/07/Flame-Roasted-Poblano-Cilantro-Lime-Dressing1.jpg?resize=960%2C1200)
Fire Roasted Poblano, Cilantro & Lime Dressing is my new favorite. Slightly smoky bright flavors, balanced by toasted cumin, cilantro and fresh lime juice. I wanted each component to hold it’s flavor identity, so I’ve left it slightly chunky. Turns out this dressing doubles as a kickin’ salsa :) and soon to be used as a marinade.
![Flame Roasted Poblano, Cilantro & Lime Dressing4](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2015/07/Flame-Roasted-Poblano-Cilantro-Lime-Dressing4.jpg?resize=825%2C1200)
![Flame Roasted Poblano, Cilantro & Lime Dressing1](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2015/07/Flame-Roasted-Poblano-Cilantro-Lime-Dressing1.jpg?fit=200%2C250)
Flame Roasted Poblano, Cilantro & Lime Dressing
Ingredients
- 2 poblano peppers
- 2 to matillos papery husks removed
- 2 small jalapeno seeds removed
- 2 limes
- 2 cloves garlic
- 2 Tbl. white onion
- 1 bunch fresh cilantro
- 3 Tbl. apple cider vinegar
- 1 tsp. ground cumin
- 1/2 tsp. salt
- olive oil
Instructions
- Flame roast poplano peppers until skins are black and well charred. This can be done on your gas stove, gas grill or under the broiler. Once charred, place in a metal bowl and cover with plastic wrap for 5 minutes. Rinse under cool water, removing charred skin, stem and seeds. Place flesh into blender.
- Bring a small pan of water to boil. Boil tomatillos and jalapenos for 3-4 minutes. Remove with slotted spoon and place in blender.
- Squeeze juice of 2 limes into blender. Add garlic, onion, cilantro, vinegar, cumin and salt. Blend to desired consistency.
- With blender running, drizzle olive oil in a thin stream. Use as little oil as none to up to a 1/2 cup for a classic vinaigrette ratio. Adjust seasoning to taste.
Notes
Yield = 3-4 cups
Store in refrigerator for up to a week.
Store in refrigerator for up to a week.
![Rainbow Southwest Salad](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2015/07/Rainbow-Southwest-Salad.jpg?resize=75%2C75)
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