A couple of things I love:
1. Non-boring food
2. Easy to cook food
What do 1 and 2 have in common with 3? Well, not much, except that not-so-recently I was reading United Airlines in-flight magazine on one of our many trips to Oklahoma and I came across a recipe for grilled shrimp and green tomatoes with a roasted poblano pepper sauce and it changed my life.
Ok, that’s a slight exaggeration. And admittedly, the shrimp and tomatoes were only so-so, but the roasted poblano pepper dipping sauce was pretty darn awesome…to the point where it has now become a regular occurrence in my weekly meal prep sessions. In keeping with my list theme, I love this sauce for several reasons:
1. It’s super easy to make
2. It’s delicious
3. It makes easy to cook food non-boring
In addition to the original recipe where we served the sauce with shrimp and tomatoes, we’ve also had it with grilled chicken slices, served on burgers, as a dip for sliced vegetables…just to name a few. Plus, with just a couple of tweaks you can make this sauce as mild or as spicy as you’d like. The magazine version calls for poblano peppers and thai chilies – we’ve never used the thai chilies, but making the sauce simply with poblanos gives it a pleasant heat that builds, then dissipates. When we’re feeling something a little spicier we’ve added jalapenos. For an extra little kick that won’t knock your teeth out, we’ve used a mix of beautiful green poblano peppers and bright red fresno chilies. Have fun with it!
I’m including the original version in the picture below, but here is my personal favorite variation:
Roasted Poblano Pepper Dipping Sauce (or Chile Aioli)
2 egg yolks
1/2 bunch cilantro
2 roasted poblano peppers and 2 red fresno chile peppers, peeled and seeded
salt (I use a couple healthy shakes of pink himalayan)
1 cup mild oil (I prefer avocado)
Place all ingredients except oil in a blender or food processor and blend until well combined. Slowly drizzle in oil until the mixture is emulsified and a thick aioli forms.