In this recipe peak-of-the-season tomatoes are dressed in a mild poblano chile vinaigrette. Occasionally a hot chile turns up, so taste your batch before all of them go into this vinaigrette.
Servings
4-6
Author:
HNT
In this recipe peak-of-the-season tomatoes are dressed in a mild poblano chile vinaigrette. Occasionally a hot chile turns up, so taste your batch before all of them go into this vinaigrette.
Ingredients
3 large poblano chiles
2 small garlic cloves unpeeled
1tbsp apple cider vinegar
Pinch of sugar
3/4 - 1 cup olive oil
Salt and freshly ground pepper
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1.5 kg tomatoes, mixture of shape and size
2 avocados, pitted, peeled and sliced
2tbsp chopped fresh chives
12 large fresh basil leaves finely sliced
Directions
Roast, peel and seed the chiles.
In a small dry frying pan, toast the garlic cloves over medium heat, turning them often, until they soften and their skins blacken, 8-10 minutes. Let the cloves cool, then peel.
In a blender, whirl the chiles, garlic, vinegar and sugar until smooth, adding a little water if needed to blend. With the motor running, slowly add as much of the oil as needed to create a vinaigrette with the consistency of heavy cream. If it is too thick, add a little water. Taste and season with salt and pepper.
Arrange the tomatoes and avocado slices on individual salad plates and drizzle each serving with the vinaigrette. Sprinkle with the chives and basil and serve.