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Charred Tomato Jalapeno Vinaigrette

A home-style Charred Tomato Jalapeno Vinaigrette made with Olive Oil, Red Onion Diced, Garlic Minced, Red Wine Vinegar, and Rice Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 cup
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   As soon as the snapper comes off the grill, sprinkle it with the vinaigrette (which has to be at room temperature).

2. 2

   Brush the jalapenos and tomatoes with olive oil, and cook on the grill until the skin is charred.

3. 3

   Let the peppers and tomatoes cool and then coarsely chop the tomatoes and slice the jalapenos thin.

4. 4

   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.

5. 5

   Bring to room temperature before serving.

6. 6

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