GETTING READY
1) For roasted poblano vinaigrette: In a blender or food processor, combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper and puree until smooth. This can be made up to...
GETTING READY
1) For roasted poblano vinaigrette: In a blender or food processor, combine the poblanos, 2 tablespoons cold water, the vinegar, garlic, honey, canola oil, and salt and pepper and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
2) Preheat the oven to 375 degrees.
MAKING
3) Brush the peppers with olive oil and season with salt and pepper. Place...