Ancho Chili Vinaigrette
Ingredients
- 1/4 c Ancho Chili
- 2 c Red Wine Vinegar
- 1 tbsp Garlic chopped or minced
- 2 c Olive Oil harissa or chipotle
- 2 c Extra Virgin Olive Oil (EVOO) Picual or hojiblanco
- 2 tbsp Seed Mustard
- 1 tsp Salt
- 1 1/2 tsp pepper
Servings:
Units:
Instructions
- Soak the ancho chilies in hot water for 1 hour or in tap water over night. Drain well and remove the stems and seeds. Chop. Blend with vinegar and strain. Add all the other ingredients and blend well. The oils can be added at the start. If you want a little more kick add some crushed red chilies or cayenne pepper.
- Twist: Used on pasta salad or greens of choice. For added heartiness, add chicken or beef.
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
EVOO, Chipotle Olive Oil, Harissa Olive Oil, Picual Olive Oil, Hojiblanco Olive Oil, Best Boy's Mustard, Red Wine Vinegar
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Tags: EVOO, Picual Olive Oil, red wine vinegar