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
about a cup
dried ancho chile seeds removed, re-hydrated and finely chopped
Small bunch of cilantro about ½ cup, finely chopped
lime juice adjust amount to suit your taste
light olive oil
clove garlic, minced
salt and pepper
New Mexico chile powder
In This Recipe
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.