20 minutes
A smoky and spicy roasted garlic dressing with green chile that's perfect for salads and dishes.
Garlic Clove, unpeeled
each
Serrano Chiles, stemmed
each
0.25 fluid ounces
0.25 fluid ounces
to taste
1. Roast the Garlic and Chiles
Begin by placing the unpeeled garlic cloves and stemmed green chiles in a skillet over medium heat. Roast the chiles for about 10 minutes and the garlic for 15 minutes, turning occasionally. You’ll want to see softening and blotchy brown spots appear. This roasting process enhances the flavors, infusing a smoky depth into your dressing.
2. Cool and Peel the Vegetables
Once roasted, allow the garlic and chiles to cool until they are easy to handle. Peel the garlic and get ready for the next step.
3. Chop the Roasted Ingredients
Chop the roasted garlic and chiles into smaller pieces. This will make them easier to blend into a smooth dressing.
4. Blend Ingredients to Create Dressing
Combine the chopped garlic, chiles, oil, balsamic vinegar, and a pinch of salt in a blender or food processor. Blend until the mixture is smooth and creamy. You’re looking for a uniform consistency that emulsifies the flavors perfectly.
5. Adjust Seasoning
Taste the dressing and adjust the salt to your liking. Adding just the right amount of salt will enhance all the flavors.
6. Store Until Needed
Pour your dressing into a jar with a lid and store it until you’re ready to use it. This dressing keeps well and can be a delightful addition to your meals.
Properly roast garlic to achieve a deep flavor. Preheat your oven to 400°F (200°C), trim the top off a head of garlic, drizzle with olive oil, and wrap in foil. Roast until golden and soft, about 40–45 minutes.
Use a high-quality extra-virgin olive oil and fresh lime juice or a mild vinegar like champagne vinegar for a good balance, aiming for a 3:1 oil to acid ratio, but adjust to taste.
Use fresh, roasted green chiles like Hatch or Anaheim for authentic flavor. If unavailable, canned fire-roasted green chiles can substitute. Taste for heat level and adjust accordingly.
Blend roasted garlic and green chile with acidic components first, then slowly stream in the olive oil for a creamy texture and stable emulsion.
Use salt and pepper generously. The dressing should be a bit bold in seasoning as it will be distributed over other ingredients.
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