30 minutes
A smoky, tangy, and slightly sweet dressing perfect for chicken dishes.
Poblano Pepper, charred and diced
each
Sun-dried Tomatoes, drained and chopped
cups
Oil From Sun-Dried Tomatoes
tablespoons
teaspoons
teaspoons
Hot Sauce, optional
teaspoons
Lemon Juice, from 1 lemon
teaspoons
Mint, minced
tablespoons
Shallots, finely minced
each
tablespoons
to taste
to taste
1. Char the Poblano Pepper
If you have a gas burner, set it to high heat and place the poblano directly on the flame, turning it occasionally with tongs until the skin is blackened all over, about 5 minutes. If you don’t have a gas burner, preheat your broiler to high. Place the poblano on a rimmed baking sheet and broil it, turning occasionally, until the skin is blackened all around, about 5 to 10 minutes.
2. Steam and Peel the Poblano Pepper
Place the hot poblano in a covered container or a paper bag for about 3 minutes. After steaming, carefully peel off the charred skin, then discard the stem, ribs, and seeds. Cut the peeled poblano into 1/4-inch dice.
3. Combine Ingredients
In a mixing bowl, combine the diced poblano with the chopped sun-dried tomatoes, reserved oil from the tomatoes, honey, soy sauce, optional hot sauce, lemon juice, minced mint leaves, and finely minced shallot. Whisk everything together until well combined.
4. Season the Dressing
Season the dressing to taste with kosher salt and freshly ground black pepper.
Maintain poblano, add corn and black beans, use cumin, cilantro, and lime in the dressing, and serve with tortillas or Mexican rice.
Swap poblano for charred bell peppers, add capers or olives, use basil and oregano, and serve over polenta or pasta.
Use charred shishito peppers, a sweet hint in the sun-dried tomatoes, and a dressing with soy sauce, ginger, garlic, and sesame oil.
Include artichoke hearts and Kalamata olives, replace poblano with charred zucchini, and use rosemary and thyme, served over couscous or farro.
Replace chicken with pork chops or tenderloin, adjusting the cooking time. The pork's richness complements the smoky poblano and sun-dried tomatoes.
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