linden and rosemary

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Roasted Poblano Aioli


Live in the sunshine, swim the sea, drink the wild air…
Ralph Waldo Emerson

Summer days are escaping! Catch them and sew them into splendid, sunny postcards to tuck into your memory. My favorite things right now:

  • grilled corn
  • pinstriped bathing suits
  • jingly gold bracelets
  • purple and blue hydrangeas
  • squirrels running along fence posts
  • slender purple eggplant
  • strawberries over frozen yogurt
  • curly, unruly hair
  • mint + basil gimlets
  • neighbors talking
  • raw oysters, always
  • baseball
  • old friends
  • new friends
  • jeweled blackberries
  • fall plans
  • straw tote bags
  • river running
  • nectarines + rolled oats
  • sweet roasted peppers

This aioli is good on much. Slather it here and there, everywhere. And frolic in fleeting summer days.

Roasted Poblano Aioli

Makes about 1 1/2 cups

  • 1 poblano pepper
  • 1 cup mayonnaise or Greek yogurt
  • 1 clove garlic, minced
  • Juice of 1 small lime
  • Salt + cracked pepper
  1. Heat oven to 400F. Place poblano on a foil-lined baking sheet. Roast for 15 minutes, or until the skin is blistered and blackened. Place the pepper in a zip-top plastic bag, seal, and let stand for 10 minutes. Peel, remove the seeds and finely chop.
  2. Combine the chopped poblano, mayonnaise or yogurt, garlic and lime juice in blender or food processor. Process to desired texture. Season to taste with salt + pepper. Serve on sandwiches, burgers, tacos, crostini, crab cakes, etc…

Adapted from Emeril

More → Appetizers , Sauces

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