Ancho Cilantro Vinaigrette

By • July 26, 2011 • 2 Comments



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.

Tags: Tangy pepper vinaigrette

Comments (2) Questions (0)

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over 2 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

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over 2 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!