Chimayó Chile Vinaigrette

Sunset

At Rancho de Chimayó in Chimayó, New Mexico, local red chiles reign supreme, hanging from the restaurant's eaves and finding their way into dish after dish on the menu. They imbue this tangy-sweet vinaigrette with a mellow, gentle heat.

Makes about 1 1/2 cups (serving size: 1 tbsp.)

Ingredients

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3/4 cup canola or vegetable oil
About 1/2 cup cider vinegar
3 tablespoons honey
About 1 1/2 tsp. salt
1 tablespoon ground dried New Mexican red chile
1 tablespoon minced fresh parsley leaves
1 tablespoon minced yellow onion

Preparation

10 Minutes

Combine all ingredients in a lidded jar, cover, and shake vigorously. Taste and add more salt or vinegar if you like.

Make ahead: 1 1/2 weeks, chilled.

Created date

September 2016

Nutritional Information

Calories 71
Caloriesfromfat 88 %
Protein 0 g
Fat 7 g
Satfat 0.5 g
Carbohydrate 2.3 g
Fiber 0.0 g
Sodium 145 mg
Cholesterol 0.0 mg