Chile-Garlic Vinaigrette

  • daneanp Posted: 09/24/14
    Worthy of a Special Occasion

    This was pretty tasty, though using the mortar and pestle was kind of a PIA. I wound up straining the finished dressing to take out any bits of garlic and pepper. I only used about a tablespoon of the anchovy paste because I didn't want it to taste too fishy.


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