Adding a bit of roasted green chile adds a ton of flavor to an otherwise standard lime juice vinaigrette. It's tasty on plain romaine lettuce, and delicious drizzled on grilled corn.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1/4 cup Salad Dressing
- 2 serrano or jalapeno chiles
- 1 small clove garlic (optional)
- 1 Tbsp. fresh lime juice
- 3 Tbsp. olive oil
- Salt to taste
- If you're grilling something, set the chiles on the grill, turning as necessary, until they are black all over, about 4 minutes, depending on the heat of the grill. If you have a gas stove, hold the chiles over a lit burner until, again, they are blackened all over. If you only have an electric oven/stove at hand, you'll need to roast the chiles under a hot broiler. In any case, once the chiles are blackened, set them aside to cool. When they are cool enough to handle, lift off their blackened skins, pull out their stems and seeds, and finely chop the roasted chiles. They will, if properly roasted, sort of fall apart as you chop them.
- Mince the garlic, if you're using it. Put the garlic and the chiles in a jar, small bowl, or measuring cup. Add lime juice and oil and seal and jar and shake or whisk until the dressing is creamy looking. Add salt to taste (at least 1/4 tsp. will be necessary to bring out some amount of flavor, many people will like more to make it "pop" a bit).