RED CHILI VINAIGRETTE

RED CHILI VINAIGRETTE

“Red Chili Vinaigrette dresses plenty more than beans. Use it on salads of vigorous greens, strong vegetable such as broccoli or cauliflower, or on chicken, fish, roast beef, potato, or swordfish tostados. To vary the vinaigrette, add a sprinkle of dried oregano, some minced garlic, or some finely grated onion.”


1 tablespoon pure chili powder
¼ teaspoon cayenne
¼ teaspoon salt
1 tablespoon fresh lemon juice
¼ cup red wine vinegar
½ cup olive or peanut oil


Combine all of the ingredients in a small bowl. Whisk until well blended but not homogenized. Serve right away, or cover, refrigerate, and use within 1 week.


Yield: About ¾ cup.