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Ингредиенты
- 2 whl Tomatoes
- 2 x Jalapeno peppers
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Diced red onion
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Red wine vinegar
- 1 Tbsp. Rice wine vinegar
- 1 c. Extra virgin olive oil
- 1 Tbsp. Sesame oil
- 2 Tbsp. Basil chiffonnade
- 1 Tbsp. Ancho chile pwdr Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Brush the jalapenos and tomatoes with extra virgin olive oil, and cook on the grill till the skin is charred. Let the peppers and tomatoes cold 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 till blended. Bring to room temperature before serving.
- Spoon the vinaigrette (that must be at room temperature), to taste, over the warm fish as soon as you take it off the grill. Serve immediately.
- This recipe yields 2 c. of vinaigrette.
