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This vinaigrette is simple to prepare and makes a great marinade!  Only use ¾ cup to marinate and save the rest to brush onto the finished meat.  Grilling the poblanos brings out some of the extra smoky flavor.

 

Yield: 1 cup

Poblanos, roasted, peeled and seeded

¼ cup EVOO

¼ cup Tamarind

¼ cup Parmesan

2 tablespoons Miso

¼ cup Red Wine Vinegar

Buzz all ingredients in a blender until smooth. Season to taste with salt if desired.

 

 

Roasted Poblano Vin

Yield: ½ quart

 

2 Poblanos, roasted, peeled and seeded

½ cup EVOO

½ cup Tamarind

½ cup Parmesan

¼ cup Miso

½ cup Red Wine Vinegar

Buzz all ingredients in a blender until smooth. Season to taste with salt if desired.

 

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