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Poblano Vinaigrette

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CATEGORY CUISINE TAG YIELD
Veg08 6 servings

INGREDIENTS

2 Poblano chile peppers
6 Tomatillos
1/2 sm Onion
2 Garlic cloves
5 1/2 c Fresh cilantro leaves
3 tb Olive oil
2 tb Lime juice
1 ts Brown sugar
1/2 ts Pepper

INSTRUCTIONS

Place peppers on an aluminum foil- lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) about 5
minutes on each side or until blistered.
Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand
10 minutes to loosen skins. Peel peppers; remove and discard seeds.
Bring tomatillos, onion, garlic, and water to cover to a boil over
medium-high heat. Reduce heat, and simmer 10 minutes. Drain and cool.
Process tomatillo mixture, chile peppers, cilantro, and remaining
ingredients in a blender or food processor 30 seconds or until minced.
Recipe by: Southern Living, April, 1999
Converted by MM_Buster v2.0l.

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