Ancho Vinaigrette
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Ingredients 7 ingredients
- 2 tablespoons Sugar
- 2 Ancho peppers
- 2 cups Water
- 1/2 cups Salad oil
- 2 tablespoons Soy sauce
- 1 cup Rice wine vinegar
- 5 Sun-dried tomatoes
Contains
GlutenSoySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 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 http://www.indy.net/~roy/
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Colander