Recipe:

Roasted Poblano Salad Dressing Recipe

Recipe by riddlelove on Dec 20th, 2011 in Dressings & Vinaigrettes, Salads
Learn more about this recipe on www.riddlelove.com.

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Prep Time: 15 Minutes

Cook Time: n/a

Servings: 2 cups

Difficulty: Easy

Recipe Description:

Utilizing some fresh, in-season produce, I created this summery salad dressing for those south-of-the-border flavor cravings. The dressing might be prettier prepared in a food processor (bigger chunks), but I used a blender for a smoother texture. Not only is this dressing tasty, it provides some serious immune support using raw garlic, apple cider vinegar, and cilantro. This is a very mild dressing, so for those who are sensitive to spice (my kids), this is the dressing for you.

Recipe Ingredients:

2 small or 1 large roasted poblano peppers

3 Tablespoons cilantro

2 cloves garlic

1 tomato

1/3 cup queso fresco or your favorite Mexican cheese

2 Tablespoons apple cider vinegar

4 Tablespoons olive oil

1/4 of an avocado (optional)

juice of 1 lime (optional)

1/2 cup water (or, if you have it on hand, chicken stock would provide a richer flavor)

sea salt to taste (I used about 1/2 teaspoon)

Recipe Instructions:

Blend all ingredients in a blender for a smoother texture (as seen in the picture above) or mince in the food processor for a chunkier dressing. NOTE: The flavor matures if you let it sit for at least a half hour before serving.

TO ROAST POBLANO PEPPERS:

Over an open flame, char chilies until black (or broil for about 10 minutes). Seal in an air-proof container for 10 minutes, then peel off skin and de-seed. The end.