2 whole tomatoes
2 jalapeno peppers
2 tablespoon olive oil
2 tablespoon diced red onion
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon rice wine vinegar
1 cup olive oil
1 tablespoon sesame oil
2 tablespoon basil chiffonade
1 tablespoon ancho chile powder
salt -- to taste
freshly-ground black pepper -- to taste
Instructions:
Brush the jalapenos and tomatoes with olive oil, and cook on the grill
until the skin is charred. Let the peppers and tomatoes cool and then
coarsely chop the tomatoes and slice the jalapenos thin. In a large
mixing bowl combine the remaining ingredients, including the salt
and pepper to taste, with the jalapenos and tomatoes, and whisk until
blended. Bring to room temperature before serving. Spoon the vinaigrette
(which must be at room temperature), to taste, over the hot fish as
soon as you take it off the grill. Serve immediately. This recipe
yields 2 cups of vinaigrette. Recipe Source: GRILLIN' & CHILLIN' with
Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3608
)
