We first made this vinaigrette to go with juicy sous-vide chicken breast, but you can put it on just about anything. The combination of hot sauce, honey, soy sauce, lemon, and a roasted poblano pepper makes for a well balanced mixture that isn't too sweet, sour, salty, or spicy. If you don't have sous-vide chicken on hand, drizzle this over noodles, potatoes, or broccoli.
1 poblano pepper
1/2 cup oil-packed sun-dried tomatoes, drained and chopped into 1/4-inch pieces, 2 tablespoons of oil reserved
1 teaspoon honey
1/2 teaspoon soy sauce
1/2 teaspoon hot sauce (optional)
2 teaspoons fresh lemon juice from 1 lemon
1 tablespoon minced fresh mint leaves
1 medium shallot, finely minced (about 1 medium)
1 tablespoon canola or vegetable oil
Kosher salt and freshly ground black pepper
Set a gas burner to high heat and place poblano pepper directly on flame. Cook until completely blackened, turning as needed with tongs, about 5 minutes total. Alternatively, preheat the broiler to high, place poblano on a rimmed baking sheet, and broil, turning occasionally, until charred on all sides, 5 to 10 minutes total.
Place in covered container or paper bag until skin is loosened, about 3 minutes. Carefully peel skin and discard. Remove stem, ribs, and seeds. Cut into 1/4-inch dice and combine with sun-dried tomatoes and their oil, honey, soy sauce, hot sauce, lemon juice, mint leaves, and shallot. Whisk to combine and season to taste with salt and pepper.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||10%|
|Total Sugars 9g|
|Vitamin C 21mg||105%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|