Charred Tomato Jalapeno Vinaigrette

Charred Tomato Jalapeno Vinaigrette

3608 Serving Size :

1 Preparation Time :

Categories : Sauces

Amount Measure Ingredient -- Preparation Method -- -- --

2 whole tomatoes

2 jalapeno peppers

2 tablespoons olive oil

2 tablespoons red onion -- diced

1 tablespoon garlic -- minced

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon rice wine vinegar

1 cup olive oil

1 tablespoon sesame oil

2 tablespoons basil chiffonnade

1 tablespoon Ancho chile powder

salt

freshly ground black pepper

As soon as the snapper comes off the grill, sprinkle it with the vinaigrette

(which has to be at room temperature). The vinaigrette heats up on the fish

and all the flavors spring to life. Brush the jalapenos and tomatoes with olive oil, and cook on the grill until

the skin is charred. Let the peppers and tomatoes cool 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 until

blended. Bring to room temperature before serving. Spoon the vinaigrette, to taste, over the fish as soon as you take it off

the grill and serve immediately. Yield: 2 cups - - - - - - - - - - - - - - - - - -