• 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.