Cooking Index - Cooking Recipes & IdeasCharred Tomato Jalapeno Vinaigrette Recipe - Cooking Index

Charred Tomato Jalapeno Vinaigrette

Serves: 1 people

Recipe Ingredients

2   Whole tomatoes
2   Jalapeno peppers
2 tablespoons 30mlOlive oil
2 tablespoons 30mlRed onion - diced
1 tablespoon 15mlGarlic - minced
1 tablespoon 15mlDijon mustard
1 tablespoon 15mlRed wine vinegar
1 tablespoon 15mlRice wine vinegar
1 cup 237mlOlive oil
1 tablespoon 15mlSesame oil
2 tablespoons 30mlBasil chiffonade
1 tablespoon 15mlAncho chile powder
  Salt
  Freshly ground black pepper

Recipe Instructions

As soon as the snapper comes off the grill, sprinkle it with the vinaigrette (which has to be at room temperature). The vinaigrette heats up on the fish and all the flavors spring to life.

Brush the jalapenos and tomatoes with olive oil, and cook on the grill until the skin is charred. Let the peppers and tomatoes cool and then coarsely chop the tomatoes and slice the jalapenos thin.

In a large mixing bowl combine the remaining ingredients, including the salt and pepper to taste, with the jalapenos and tomatoes, and whisk until blended. Bring to room temperature before serving.

Spoon the vinaigrette, to taste, over the fish as soon as you take it off the grill and serve immediately.

Yield: 2 cups

Source:
GRILLIN' and CHILLIN' SHOW #GR3608

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