Name: Poblano Vinaigrette
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

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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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