Recipe courtesy of David Snyder

Grilled Poblano and Red Onion Vinaigrette

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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1 cup chopped grilled red onions

1 cup chopped roasted poblano chiles

1/2 cup capers

1/2 cup chopped cilantro

1 tablespoon hot pepper sauce, recommended: Cholula

1 tablespoon minced garlic

1/2 cup balsamic vinegar

1 tablespoon honey

1 lemon, zested and juiced

1 cup red wine vinegar

4 cups olive oil

Salt and pepper


  1. Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper.

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