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

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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.

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