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Hi Therese:
I have his Mesa Grill cookbook as well. I have made this and it is great. Thanks for sharing!
Best Regards,
Bob
This recipe came from Bobby Flays " Mesa Grill Cookbook"
He uses this vinaigrette over a cheese fondue made with Monterey Jack and goat cheese . It is also wonderful over grilled chicken or beef in a sandwich as a condiment or drizzle over the meat and put it on a salad .
Ingredients
- 2 Poblano chiles, roasted , peeled , seeded and chopped
- 1 Tbl. Red wine vinegar
- 1 Clove garlic chopped
- 1 tsp. Honey
- 1/4 C Canola oil
- 2 Tbl. Water
- Kosher salt and fresh ground black pepper to taste
Directions
- Combine the roasted poblanos , 2 Tbl. Cold water , vinegar, garlic, honey, canola oil, and salt and pepper in a food processor and purée until smooth. This can be made up to 8 hours in advanced and refrigerated .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 60 | 94% |
| Total Fat 6.81g | 9% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.84g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.73g | 0% |
| Protein 0.02g | 0% |
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