Roasted Poblano Mayo

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: about 1 1/2 cups
Share This Recipe

Ingredients

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 

Salt

Directions

  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. 
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
3-Ingredient Gluten-Free Flatbread
PREMIUM
17m Easy 99%
CLASS
Grilled Corn with Bacon Mayo and Pecorino
PREMIUM
6m Easy 98%
CLASS
Gluten-Free Everything Bagel Bread
PREMIUM
24m Easy 98%
CLASS