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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.