2 roasted poblano chiles, peeled, seeded and chopped
4 cloves roasted garlic, peeled
1 cup canola oil
1/4 cup red wine vinegar
Juice of 1 lime
¼ cup water
1 tablespoon agave nectar
Salt and freshly ground black pepper
¼ cup chopped fresh cilantro
- Combine poblano, garlic, vinegar, lime juice, water, agave and salt and pepper in a blender and blend until smooth.
- With the motor running, slowly add the oil until emulsified
- Add the cilantro, blend 5 seconds longer.
- Run through a sieve for added smoothness.