Recipe courtesy of David Snyder
Grilled Poblano and Red Onion Vinaigrette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1341
- Total Fat
- 144
- Saturated Fat
- 20
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 668
- Total: 15 min
- Prep: 15 min
Ingredients
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
Directions
- 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.