Roasted Poblano Mayo
Ingredients
Instructions
- Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side.
- Let rest in a paper bag until cool, about 15 minutes.
- Peel off the charred skin, and then remove the stem, seeds and ribs.
- Mince the pepper.
- Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.
- In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds.
- Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary.
- Season with salt.
- Yield: 1 1/2 cups.
Nutrition & Diet Analysis (per serving)
665
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).