Roasted Poblano Remoulade

I have to be honest and say that I will eat this on just about anything from tater tots to Jackfruit “crab”cakes. It’s particularly good as a spread on sandwiches. Poblanos are pretty mild but do have a slight touch of spice which is what I love. They roast beautifully and I love to do them on a gas cook top because it gets the char I want without the pepper getting to soft. If you have access to open fire even better so its awesome for camp cooking. You can then remove the stem and stuff them with all kinds of things.

This sauce will last about a week in the fridge but rarely lasts that long.

This recipe makes about a 1-1 1/2 cups. Plenty for about 4-6 ppl.

Ingredients

1 fresh poblano pepper

3/4 cup vegan mayo

1/4 cup yellow onion

1 Tbs Dijon mustard

Juice from half a lemon (can add more if you prefer)

2 Tbs chopped parsley

Salt and pepper to taste

Directions

1. If cooking on the stove top turn gas heat to high and set the pepper directing on the grate. Let set to char on bottom side and using tongs turn as needed to char evenly. When even charred set aside to cool.

2. Place the rest the ingredients in a bowl or directly into a food processor. Remove the stem then slice up the pepper into chunks and add to the processor as well. Process until well blended. I like mine a bit chunky but blend until as smooth as you want.

3. Eat on everything!!!

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