Roasted Poblano Mayo

Total Time:
30 min
Inactive:
15 min
Cook:
15 min

Yield:
about 1 1/2 cups

Ingredients
  • 1 small poblano pepper
  • 1 cup store-bought or Homemade Mayo, recipe follows
  • 2 teaspoons honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon granulated garlic
  • Kosher salt
  • Homemade Mayo:
  • 4 large egg yolks
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups grapeseed or vegetable oil
  • Salt
Directions
  • Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper. Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.

Homemade Mayo:
  • In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds. Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary. Season with salt. Yield: 1 1/2 cups.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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