Charred Tomato-jalapeno Vinaigrettecondiments, grilling recipes, salads and dressings 2 whole tomatoes 2 jalapeno peppers 2 tablespoons olive oil 2 tablespoons diced red onion 1 tablespoon minced garlic 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon rice wine vinegar 1 cup olive oil 1 tablespoon sesame oil 2 tablespoons basil chiffonade 1 tablespoon ancho chile powder salt; to taste freshly-ground black pepper; to taste 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 (which must be at room temperature), to taste, over the hot fish as soon as you take it off the grill. Serve immediately. This recipe yields 2 cups of vinaigrette. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3608 ) |
