Ancho Balsamic Vinaigrette

Ancho Balsamic Vinaigrette

1 C. virgin olive oil

1/3– 1/2 C. balsamic vinegar

1/2 C. ancho chilies, finely chopped

1/4 t. kosher or sea salt

Combine oil with vinegar to taste, starting with 1/3 cup. Blend in ancho chilies and salt, shake well and serve. Refrigerate leftovers.

Makes 1 1/2 Cups.

Leave a Reply

Your email address will not be published. Required fields are marked *