Charred tomato jalapeno vinaigrette

 
                    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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