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