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Cook'n in Mexico |
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Salsa Vinaigrette |
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Serves: 2 Print this Recipe1 tomato quartered 1/4 red onion 1/2 cup olive oil 1/4 cup red wine vinegar 1/2 cup cilantro fresh, chopped (optional) 1/4 cup lime juice freshly squeezed 1 garlic clove, peeled 1 red hot chili pepper fresh, seeded and minced 1/2 teaspoon salt fine sea salt 1/8 teaspoon black pepper freshly ground 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. Put all the ingredients into a blender and blend until smooth. This keeps in the refrigerator for 5 days. Makes 2-1/2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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