*  Exported from  MasterCook  *

                   Charred Tomato Jalapeno Vinaigrette

Recipe By     :  GRILLIN' & CHILLIN' SHOW #GR3608 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    whole tomatoes
   2                    jalapeno peppers
   2      tablespoons   olive oil
   2      tablespoons   red onion -- diced
   1      tablespoon    garlic -- minced
   1      tablespoon    Dijon mustard
   1      tablespoon    red wine vinegar
   1      tablespoon    rice wine vinegar
   1      cup           olive oil
   1      tablespoon    sesame oil
   2      tablespoons   basil chiffonnade
   1      tablespoon    Ancho chile powder
                        salt
                        freshly ground black pepper

As soon as the snapper comes off the grill, sprinkle it with the vinaigrette
(which has to be at room temperature). The vinaigrette heats up on the fish
and all the flavors spring to life. 

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, to taste, over the fish as soon as you take it off
the grill and serve immediately. 

Yield: 2 cups 

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