AVOCADO-POBLANO CHILE VINAIGRETTE

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Avocado-Poblano Chile Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

3 whole ripe avocados, peel into 1- inch cubes
1/2 cup red onion, peeled and julienned
1 fresh poblano chile, roasted, seeded, peeled and julienned
1/2 cup fresh cilantro, chopped
1/2 cup seasoned rice wine vinegar
1 tablespoon olive or peanut oil
1/2 teaspoon red pepper flakes - optional
Salt, to taste

Steps:

  • Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency.
  • Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency.

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