Avocado-poblano Chile Vinaigrette


  • 3 whole ripe avocados, peel into 1- inch cubes
  • 1/2 cup red onion, peeled and julienned
  • 1 fresh poblano chile, roasted, seeded, peeled and julienned
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup seasoned rice wine vinegar
  • 1 tablespoon olive or peanut oil
  • 1/2 teaspoon red pepper flakes ? optional
  • Salt, to taste


Food Network Invites You To Try This Avocado-Poblano Chile Vinaigrette Recipe.

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