Friday, July 15, 2011

Dressing = Yellow "Mole" Vinaigrette

yields about 1 quart
what you need:
yellow onion, chopped, 1 each
garlic clove, 1 each
poblano, roasted, 2 each (or use 4 ounces of diced green chiles, available at most markets)
extra virgin olive oil, 2 Tbs
yellow bell peppers, roasted, seeded, 4 each
yellow tomatoes, large dice, 4 each
apple cider vinegar, 3 Tbs
allspice, 1/4 tsp 
canela (mexican cinnamon), 1/4 tsp
turbinado sugar, 1 tsp 
water, 1/2 cup
fresh tarragon, chopped, 1/4 bunch
kosher salt, 1/2 Tbs 
corn nuts, 1/2 cup
how you make it:
1. Saute the onion, garlic, and poblano (or green chile) in the EVOO over medium-low heat for 3-4 minutes.
2. Add the bell peppers, tomato, allspice, canela, water, and sugar and reduce the heat to a simmer.
3. Simmer for 12-15 minutes, then add the tarragon, corn nuts, and vinegar.
4. Puree the sauce and season with fleur de sel. Cool.