1 cup chopped grilled red onions
1 cup chopped roasted poblano chiles
1/2-cup capers
1/2-cup chopped cilantro
1 tablespoon hot pepper sauce, recommended: Cholula
1 tablespoon minced garlic
1/2-cup balsamic vinegar
1 tablespoon honey
1 lemon, zested and juiced
1 cup red wine vinegar
4 cups olive oil
Salt and pepper
Instructions:
Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well.
Whisk the olive oil into the mixture in a slow steady stream until fully incorporated.
Season with salt and pepper.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
