Ancho vinaigrette

Yield: 3 Cups

Measure Ingredient
2 Ancho peppers
5 Sun-dried tomatoes
2 cups Water
1 cup Rice wine vinegar
½ cup Salad oil
2 tablespoons Soy sauce
2 tablespoons 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 mixture.

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

Adjust consistency and flavor to taste with reserved cooking liquid.

Serve on fresh greens.

Recipe courtesy "Chile Pepper Magazine" entered by Roy Olsen roy@...

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