Cilantro Poblano Vinaigrette
I’m such a sucker for a good sauce. I based it off of a handful of other green sauces of this that I tend to make, but I look at it as more of a multi-purpose sauce situation vs a true vinaigrette. Just wanted to point that out so we are all on the same page. Awesome.
Since today is Cinco de Mayo and Taco Tuesday and a lot of people I know will be chowing down on tacos tonight, I wanted to share this recipe with you. It is crazy easy, a great way to dress up Taco Tuesday leftovers, and an excellent use of that huge bundle of cilantro you have slowly wilting in your fridge and the poblano pepper you bought on a whim but had no idea what to do with. Just me? OK. Fine.
Here is the idea: You toss all the ingredients in a blender and whiz away until is it smooth. Season to taste. Done. Could not be easier!
All the same, here is a fancy, written out recipe for you to follow. The name of the game here is FLEXIBILITY so use what you have and make it your own!
Cilantro Poblano Vinaigrette
1 poblano pepper (roasted, peeled, and seeded)
2 cloves garlic, roughly chopped
1 shallot, roughly chopped (or about 1/4 of a small onion, or a handful of scallions)
1/3 cup fresh cilantro leaves (use more if you have it- up to 1 cup)
1 cup olive oil (I used light because that’s just what I had)
1 tablespoon red wine vinegar (lime juice, apple cider vinegar, or lemon juice also work well here)
salt and pepper to taste
Combine all ingredients in a blender and whiz until smooth.
Adjust seasonings as needed.
Spoon on all the things.
