Roasted Poblano Salad Dressing ~ A Recipe

Making dressings shouldn't be difficult, and fresh ones can be so power-packed with nutrients, but it has been one of those things I haven't incorporated into the "homemade" category yet.  Until now.  It is time, says I.  Utilizing some fresh, in-season produce, I created this summery salad dressing for those south-of-the-border flavor cravings.  The dressing might be prettier prepared in a food processor (bigger chunks), but I used a blender for a smoother texture.  Not only is this dressing tasty, it provides some serious immune support using raw garlic, apple cider vinegar, and cilantro.  This is a very mild dressing, so for those who are sensitive to spice (my kids), this is the dressing for you.

Roasted Poblano Salad Dressing

2 small or 1 large roasted poblano peppers (learn how to roast the peppers at the bottom of this post)

3 Tablespoons cilantro

2 cloves garlic

1 tomato

1/3 cup queso fresco or your favorite Mexican cheese

2 Tablespoons apple cider vinegar

4 Tablespoons olive oil

1/4 of an avocado (optional)

juice of 1 lime (optional)

1/2 cup water (or, if you have it on hand, chicken stock would provide a richer flavor)

sea salt to taste (I used about 1/2 teaspoon)

Blend all ingredients in a blender for a smoother texture (as seen in the picture above) or mince in the food processor for a chunkier dressing.  NOTE: The flavor matures if you let it sit for at least a half hour before serving. 

Enjoy!

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TO ROAST POBLANO PEPPERS:

Over an open flame, char chilies until black (or broil for about 10 minutes). Seal in an air-proof container for 10 minutes, then peel off skin and de-seed. The end.
Find more real food recipes at Monday Mania, Meatless Mondays, Another Meatless Monday, Two for Tuesdays, Tuesday Twister, Fight Back Friday, and Vegetarian Foodie Friday.