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    Roasted Poblano Dressing


    Source of Recipe


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    List of Ingredients






    MAKES ABOUT 2 1/4 CUPS
    Roasting or smoking vegetables concentrates their flavor and counteracts the acidity of the dressing. Pureeing the cooked vegetables adds body to the dressing.
    Serve with raw spinach, romaine, steamed potatoes or tomatoes.


    4 medium poblano chiles
    2 medium scallions, coarsely chopped
    2 garlic cloves, coarsely chopped
    1/2 cup fresh cilantro leaves, coarsely chopped
    2 tablespoons fresh lime juice
    1 cup low-fat (1.5%) buttermilk
    1/4 cup plus 2 tablespoons olive oil
    Large pinch of sugar
    Salt and freshly ground pepper

    Recipe
 

 

 

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