Roasted Poblano Mayo

Directions

1. 1
   Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side.
2. 2
   Let rest in a paper bag until cool, about 15 minutes.
3. 3
   Peel off the charred skin, and then remove the stem, seeds and ribs.
4. 4
   Mince the pepper.
5. 5
   Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt.
6. 6
   In a food processor, process the egg yolks, lemon juice and Dijon for 10 seconds.
7. 7
   Slowly stream in the oil while the food processor is running, until emulsified, 25 to 30 seconds, scraping down sides if necessary.
8. 8
   Season with salt.
9. 9
   Yield: 1 1/2 cups.