- 3 each Roasted poblano
- 1 each Roasted jalapeno
- 1 each Roasted yellow onion
- 5 cloves Roasted garlic
- 8 ounces Egg yolks (approximately 4 egg yolks)
- 3 cups Blended olive oil (75/25)
- 1 bunch Cilantro
Roast garlic and onion, allowing cooling. Roast poblano and jalapeno, sweat and peel. Remove 50% of the seeds. Blend all vegetable ingredients until smooth then add yolks blending until fully incorporated. Slowly add the oil until fully incorporated. Season with salt and black pepper. Add water for desired consistency.