Salsa vinaigrette
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Tomato; quartered |
| ¼ | small | Red onion |
| ½ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| ½ | cup | Chopped fresh cilantro, opt. |
| ¼ | cup | Freshly sqeezed lime juice |
| 1 | Garlic clove; peeled | |
| 1 | Fresh hot chile pepper seeded and minced | |
| ½ | teaspoon | Fine sea salt |
| ⅛ | teaspoon | Freshly ground black pepper |
Directions
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 2-½ cups
* Source: May All Be Fed - by John Robbins * (recipes by Jia Patton & Friends) * Typed for you by Karen Mintzias