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Recipe by: sigfried
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See below ingredients and instructions of the recipe
1 lg Tomato; quartered
1/4 sm Red onion
1/2 c Olive oil
1/4 c Red wine vinegar
1/2 c Chopped fresh cilantro, opt.
1/4 c Freshly sqeezed lime juice
1 Garlic clove; peeled
1 Fresh hot chile pepper
-- seeded and minced
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper
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 2-1/2 cups
* Source: May All Be Fed - by John Robbins
* (recipes by Jia Patton Friends)
* Typed for you by Karen Mintzias
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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