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.
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