Charred Tomato Jalapeno Vinaigrette

Recipe Ingredients

2		Whole tomatoes
2		Jalapeno peppers
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Red onion - diced
1 tablespoon	15ml	Garlic - minced
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Rice wine vinegar
1 cup	237ml	Olive oil
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Basil chiffonade
1 tablespoon	15ml	Ancho 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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