Ancho Cilantro Vinaigrette

By • July 26, 2011 • 2 Comments

10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

  • 1 dried ancho chile seeds removed, re-hydrated and finely chopped
  • 1 Small bunch of cilantro about ½ cup, finely chopped
  • 1/3 cup rice vinegar
  • 1/3 cup lime juice adjust amount to suit your taste
  • 1/3 cup light olive oil
  • 1 clove garlic, minced
  • salt and pepper
  • 1/8 teaspoon New Mexico chile powder
  1. 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.
Jump to Comments (2)

Tags: Tangy pepper vinaigrette

Comments (2) Questions (0)

Default-small
Default-small
Dsc_8677

almost 3 years ago ibbeachnana

That's the way that I make the dressing, my suggestion is to make it as ist and make adjustments. I always taste a dressing with a bit of salad greens. Sorry I didn't see this sooner

Photo_squirrel

almost 3 years ago LE BEC FIN

nana, i'm new to 52 and am going through looking for recipes for cilantro dressing. just curious- yours looks really excellent.but most vinaigrettes have an oil to acid ratio of about 3 to 1, but yours is 1 to 2. Is that a typo? thnx much for this!