Roasted Chilies Salad Dressing

I wasn’t going to post this recipe for the sole reason I couldn’t get a decent picture of the dressing or of even one of the salads I made with the dressing. Turns out roasted chilies aren’t photogenic in the least, or I am a bad photographer. Probably a bit of both.

Blogs are all about photos and I feel strongly that we eat with our eyes before we eat with our mouths. But this time, this one time I am going to ask for your trust, to believe me that this tastes a million times better than it looks.

Let me back up a bit and tell you what inspired me to try to recreate this salad. I was in Santa Fe earlier this summer. One of my favorite restaurants I have ever been to is Pasqual’s in Santa Fe. We had a great dinner (our 20th anniversary!) and guess what? One if the dishes I had was a salad of field greens with ‘fire-roasted Poblano chilies’. As far as I could tell it was just a vinegar based dressing with some Poblanos added. It was simple, delicious and unusual and unlike any salad I have had.

This is my attempt at recreating it. I have to say I am really happy with the salads I have made with this copy-cat dressing, and so is everyone who ate them.

I started with some of our roasted peppers. I have used Poblano and Anaheim,  fresh  chilies just roasted and chilies that were frozen and thawed. All are good.

Look farmilar?

IMG_0792

For the dressing I used;

  • 1/4 cup balsamic vinegar
  • 1/4 olive oil
  • about 1/2 a bag of roasted chilies peeled, seeded and chopped
  • about 1/4 teaspoon each of ground cumin, coriander, salt and pepper

I threw that all in a jar and mixed it up really well.

See what I mean about the photos? ugg.

With this ugly dressing I made some really nice salads. I didn’t serve it on field greens like they did at the restaurant. I used what I had from our CSA share.

One time I had some nice tomatoes and I sliced them really thick and topped the tomato with ricotta cheese and roasted chilies dressing made with Poblanos. That is a shaved Brussels Sprout salad next to it. The chilies look like olives:(

IMG_0761

This next salad is a sort of chopped salad made the dressing with the roasted Anaheim chilies.  I chopped up what I had; cucumbers, my last tomato (goodbye summer), a Carmen pepper, celery and a little bit of onion.

IMG_0809

With the leftovers I added some white beans and some parsley and had that for lunch.

IMG_0812

Hopefully you have a bag or two of roasted chilies in your freezer and might want to try this. I think you will really like how unique the chilies are in a salad.

Until next time.

Mo

 

 

 

About mo

Leave a comment, ask a question, or make requests for future blogs. We love hearing from you! Thanks for looking at the blog.
This entry was posted in 2017, Peppers, Recipes, Salads. Bookmark the permalink.

One Response to Roasted Chilies Salad Dressing

  1. Emily Warm says:

    Hi Mo,
    Thanks for posting this recipe and for all of your great recipes this year. I am also a huge fan of Pasqual’s in Sante Fe and I have their cookbook which you are welcome to borrow (and has the original recipe for this dressing).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s