, , , , , , ,

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 Dressing
  • 2 poblano peppers
  • 2 tomatillos, 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
  • ½ tsp. salt
  • olive oil
  1. 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.
  2. Bring a small pan of water to boil. Boil tomatillos and jalapenos for 3-4 minutes. Remove with slotted spoon and place in blender.
  3. Squeeze juice of 2 limes into blender. Add garlic, onion, cilantro, vinegar, cumin and salt. Blend to desired consistency.
  4. With blender running, drizzle olive oil in a thin stream. Use as little oil as none to up to a ½ cup for a classic vinaigrette ratio. Adjust seasoning to taste.
Yield = 3-4 cups
Store in refrigerator for up to a week.


 4,759 total views,  1 views today

Print Friendly, PDF & Email