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.
Leave a Reply