Ancho Vinaigrette

Title: Ancho Vinaigrette
Categories: Salads, Dressings, Seasonings
Yield: 3 Cups

2 Ancho peppers
5 Sun-dried tomatoes
2 c Water
1 c Rice wine vinegar
1/2 c Salad oil
2 tb Soy sauce
2 tb Sugar

In a small saucepan over medium-high heat, boil peppers and tomatoes until
soft and water is reduced by half. Remove from heat and cool.

Drain peppers and tomatoes. Reserve cooking liquid. Puree pepper/tomato

In a medium bowl, whisk pepper/tomato mixture, vinerar, oil, soy sauce and

Adjust consistency and flavor to taste with reserved cooking liquid.

Serve on fresh greens.

Recipe courtesy “Chile Pepper Magazine” entered by Roy Olsen

Posted to MM-Recipes Digest V4 #134 by (Roy) on May 14, 1997