Guest guest Posted April 16, 1999 Report Share Posted April 16, 1999 I noticed after posting that this recipe was incomplete. I scanned & then formatted it, and the scanner did not pick up all the text. Here is the corrected recipe: * Exported from MasterCook * Poblano Vinaigrette Recipe By : Southern Living, April, 1999 Serving Size : 6 Preparation Time :0:25 Categories : Salads Sauces & Seasonings Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 poblano chile peppers 6 tomatillos 1/2 small onion 2 garlic cloves 5 1/2 cups fresh cilantro leaves 3 tablespoons olive oil 2 tablespoons lime juice 1 teaspoon brown sugar 1/2 teaspoon pepper Place peppers on an aluminum foil- lined baking sheet. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered. Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Bring tomatillos, onion, garlic, and water to cover to a boil over medium-high heat. Reduce heat, and simmer 10 minutes. Drain and cool. Process tomatillo mixture, chile peppers, cilantro, and remaining ingredients in a blender or food processor 30 seconds or until minced. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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