Recipe - Poblano Vinaigrette

2 Poblano chile peppers
6 Tomatillos
One half small Onion
2 Garlic cloves
5 One half cup Fresh cilantro leaves
3 tablespoon Olive oil
2 tablespoon Lime juice
1 teaspoon Brown sugar
One half teaspoon Pepper

Place peppers on an aluminum foil lined baking sheet.

Broil 5 inches from heat (with electric oven door partially open) about 5
minutes on each side or until blistered.

Place chile peppers in a heavyduty ziptop plastic bag; seal and let stand
10 minutes to loosen skins. Peel peppers; remove and discard seeds.

Bring tomatillos, onion, garlic, and water to cover to a boil over
mediumhigh heat. Reduce heat, and simmer 10 minutes. Drain and cool.

Process tomatillo mixture, chile peppers, cilantro, and remaining
ingredients in a blender or food processor 30 seconds or until minced.

Recipe by: Southern Living, April, 1999

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