After a trip to Taos New Mexico I grew to love the flavor
of roasted red peppers even more than I used to. When
used with a combination of dried and smoked chili's the
flavors of the American Southwest can come alive. I adapted
traditional Caesar dressing to create New Mexican (as
in the state of New Mexico) Caesar Dressing. The redish
hew to this dressing and the smokey roasted flavor speak
for them selves.
Ingredients:
2 large Red Peppers, cut into 1 inch cubes
1 Onion, cut into 1 inch cubes
6 cloves peeled Garlic, minced
2 Chipotle peppers in adobo sauce
1 dried Pasilla chili pepper, dehydrated (see note)
½ c. Red Wine Vinegar
Juice of 1 lemon
½ c. Whole grain Dijon Mustard
1½ c. Extra Virgin Olive Oil
1 c. Mayonnaise
¼ c. grated Parmesan cheese
Salt and Pepper
Instructions:
Preheat oven to 350 degrees. Toss red peppers and onion
with small amount of olive oil, salt, and pepper then
place on baking pan and roast for 20-30 minutes (anticipate
tips of peppers and onions to be slightly blackened).
Place cooled peppers and onions in the bowl of a food
processor. Pulse to puree, add chipotle pepper and de-seeded
pasilla pepper, pulse to puree once more. Add lemon juice,
red wine vinegar, whole grain mustard, and pulse to combine.
Drizzle olive oil while processor is running then add
mayonnaise and parmesan. Pulse to combine. Chill and serve.
Note on dried peppers: Dried peppers are a staple
in the foods of Mexico and of the American Southwest.
The peppers come in a myriad of shapes and sizes as well
as heat and smokiness. The smaller the pepper the greater
amount of heat will be supplied. Many of the peppers will
be dried and then ground. In the very good gourmet markets
and all over new mexico you can find them individually
ground to assure you the distinctiveneness of the pepper
flavor you are looking for.
Note on mustard: You can substitute with a good
quality Dijon mustard, but do not use domestic yellow
mustard as it will change the entire flavor of the dressing.
