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Flame Roasted Poblano, Cilantro & Lime Dressing1

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
Flame Roasted Poblano, Cilantro & Lime Dressing1

Flame Roasted Poblano, Cilantro & Lime Dressing

Libby with Lemony Thyme


  • 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


  • 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.


Yield = 3-4 cups
Store in refrigerator for up to a week.