Best 6 Smoked Chile Vinaigrette Recipes

SMOKED PAPRIKA VINAIGRETTE

Steps:

• Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.

SQUID BREAD SALAD WITH SMOKED CHILE VINAIGRETTE

Steps:

• Heat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.
• Brush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.
• Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.
• Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.

SPICY SHRIMP SALAD WITH SMOKED CHILE VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through.
• Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro.
• Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.

SMOKED CHILE VINAIGRETTE

Steps:

• Combine vinegar, chipotle and cilantro in a blender and blend until smooth; slowly add the oil until emulsified.
• Season with honey, salt, and pepper, to taste.

MEXICAN SMOKED CHILE MARINADE

Steps:

• Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains.
• Place this and the remaining ingredients in a blender and purée to a smooth paste.
• Spread this paste on the food to be marinated.
• Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice.
• Marinated food may be sautéed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven.
• Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.

SMOKED VEGETABLES WITH GARLIC VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.
• Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables. Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.
• Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil. Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.)
• Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.