Roasted Poblano Vinaigrette

2 poblano chiles (sometimes labeled pasilla chiles in the store)

3 tablespoons water

1 tablespoon red wine vinegar

1 small garlic, roughly chopped

1 teaspoon honey

¼ cup canola oil (may need more to thin dressing)

Salt and freshly ground pepper

To roast the peppers: preheat oven to broil. Place peppers on a small baking sheet in the oven. Roast until skin bubbles up and turns brownish-black in spots. Flip and repeat on the other side. This will take about 5 minutes per side, but depends on the heat of your broiler. After both sides are charred, remove from oven and place in a bowl. Cover tightly with plastic wrap and let steam. When cool enough to handle, remove and discard skin, stem, and seeds. Roughly chop.

Add roasted peppers and remaining ingredients into a blender. Blend until smooth and season with salt and pepper to taste.  If too thick, thin with a little extra canola oil.