Author Notes: We used to travel west every year and somewhere from Texas to California I tasted a tangy vinaigrette and came home to design my own version.
I have used other dried peppers when I’m out of the dried anchos but pay attention to the heat level.
We enjoyed some of the dressing served with a salad of Bibb lettuce, arugula, corn grill roasted and removed from the cob, red and green chopped onions and a few yellow and red grape tomatoes. —ibbeachnana
Makes: about a cup
Ingredients
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1
dried ancho chile seeds removed, re-hydrated and finely chopped
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1
Small bunch of cilantro about ½ cup, finely chopped
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1/3
cup rice vinegar
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1/3
cup lime juice adjust amount to suit your taste
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1/3
cup light olive oil
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1
clove garlic, minced
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salt and pepper
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1/8
teaspoon New Mexico chile powder
Directions
- Blend all dressing ingredients. Serve with a salad of Bibb lettuce, arugula, roasted removed from the cob, red and green chopped onions and a few yellow and red grape tomatoes.
/7b2e5695-baac-4ec9-9f0d-eedd68e24686--ancho_cilantro_vinaigrette.jpg "Ancho Cilantro Vinaigrette 2")
