EMERIL'S GREEN CHILE MAYONNAISE
1/2 cup mayonnaise
1/2 teaspoon garlic, minced, 1/2 clove
1 poblano chile, roasted, 3 1/2 ounces or about 2/3-3/4 cup chopped
1/2 tablespoon lime juice
Salt and pepper, to taste
Peel, seed and chop the chile. Put everything in a mini food processor and process until smooth. Adjust the seasonings to taste.
Makes about 1 cup
Do not freeze
Per Tablespoon: 69 Calories; 7g Fat; trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Tablespoons: 139 Calories; 15g Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
I think I got this recipe from Emeril's cooking show but I may have just found it on the Food Network website. I used about twice the amount of chiles as were called for simply so I could use them up. I tried some on a hamburger topped with melted pepper-jack cheese. It was OK, but nothing special and I don't think I'd bother making it again. One thing that might jazz it up a little would be some fresh cilantro but I didn't have any. By the way, I made just half a batch of Emeril's recipe so it would fit in my mini food processor and also so I could try it to see how well I liked it before making a larger batch.
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