Smoky Chipotle-Balsamic Dressing
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Smoky Chipotle-Balsamic Dressing
| Fri, 02-29-2008 - 2:03pm |
SMOKY CHIPOTLE-BALSAMIC DRESSING
from Rick Bayless' Mexican Everyday
3/4 C olive oil, vegetable oil, or a combination of the two
1/4 C balsamic vinegar
1 to 2 canned chipotle chiles in adobo (I used 2)
1 tsp chipotle canning sauce (adobo)
1 tsp dried oregano, preferably Mexican oregano
Salt
Combine the vinegar, oil, chiles, adobo, oregano, and a scant tsp of salt in a blender or food processor. Process until smooth. Taste and season with additional salt if necessesary, keeping in mind that all dressings should be highly seasoned. Pour into a jar, secure the lid, and refrigerate if not using right away. Shake well immediately before use. Makes 1 1/4 cups.




The book is great! I chose this book of his because I can find many of the ingredients here, whereas in his other books there are many things that would never be available where I live. I actually was *really* excited to find dried Guajillo and New Mexican chiles at Whole Foods when I was traveling a few weeks ago, so I brought some home to try out in some of his recipes. Haven't tried them yet, but maybe this weekend...
We went to his restaurant in Chicago this summer, and it was by far the best meal I have EVER had!
OOH, I would SO go if I were you! I'm jealous...
Thanks -- Dana.