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.
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
How to Make It
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.
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