Chances are, you’ve enjoyed a sandwich or two over the past week. And chances also are, that you’re bound to have a few more in the not-too-distant future. And, since the same old sandwiches can get old after a while, we’re here to help liven things up with this simple recipe for roasted poblano mayo. A freshly roasted poblano pepper adds a touch of smoky zing and just a hint of heat to everyone’s favorite condiment. It’s a simple, quick way to jazz up everything from lunchtime sandwiches to fancy burgers.
Roasted Poblano Mayo
1 poblano pepper, rinsed and dried
1/2 cup real mayonnaise (such as Hellman’s or Duke’s)
Over an open flame on a gas burner, or in your oven’s broiler, roast the pepper. Turn frequently so that the skin is blackened all over. Remove from heat and seal in a paper bag for 10 minutes.
Open bag, remove pepper, and run under cool water while you peel off the blackened skin. Cut out the stem and seeds, and mince. Stir into the half cup mayo, cover, and set in the fridge to give the flavors time to mingle.
Your poblano mayo will be ready to go after 10 minutes, but it will be even better a day later.
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