Ancho Vinaigrette Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
2: Ancho peppers,
5: Sun-dried tomatoes,
2 cup: Water,
1 cup: Rice wine vinegar,
1/2 cup: Salad oil,
2 tbsp: Soy sauce,
2 tbsp: Sugar,
Directions:
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@indy.net http://www.indy.net/~roy/
Source from luhu.jp
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@indy.net http://www.indy.net/~roy/
Source from luhu.jp