| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Dressings, Salads, Sauces, Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Tomato; quartered |
| 1/4 |
sm |
Red onion |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
c |
Chopped fresh cilantro, opt. |
| 1/4 |
c |
Freshly sqeezed lime juice |
| 1 |
|
Garlic clove; peeled |
| 1 |
|
Fresh hot chile pepper seeded and minced |
| 1/2 |
ts |
Fine sea salt |
| 1/8 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Spicy flavors give this traditional vinaigrette a Mexican twist. If you
want a hotter taste, just add a few of the hot chile pepper seeds. Toss
this dressing with Romaine lettuce and sliced red onions.
DIRECTIONS: =========== Put all the ingredients into a blender and blend
until smooth. This keeps in the refrigerator for 5 days.
Makes 2-1/2 cups
* Source: May All Be Fed - by John Robbins * (recipes by Jia Patton &
Friends) * Typed for you by Karen Mintzias
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