Roasted Poblano Mayo

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: about 1 1/2 cups
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1 small poblano pepper

1 cup store-bought or Homemade Mayo, recipe follows

2 teaspoons agave nectar or 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 



  1. 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. Puree the pepper in a food processor until smooth, about 10 to 15 seconds. Stir together the pureed poblano with the mayo, honey, cumin, garlic and some salt.

Homemade Mayo:

Yield: 1 1/2 cups.
  1. 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. 
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