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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Ancho Vinaigrette

Date Added: December 03, 2009

Ingredients:

2 Unit Pepper
5 Unit Sun Dried Tomatoes Cut into thin strips
2 Cups Water reserved from cooking
1 Cup Rice Wine or cider vinegar
1/2 Cup Salad Oil or shortening for deep frying
2 Tablespoons Soy Sauce plus 1 teaspoon
2 Tablespoons Sugar
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Directions:

1. In a small saucepan over medium-high heat, boil peppers and tomatoes until soft and water is reduced by half.

2. Remove from heat and cool. Drain peppers and tomatoes.

3. Reserve cooking liquid. Puree pepper/tomato mixture.

4. In a medium bowl, whisk pepper/tomato mixture, vinegar, oil, soy sauce and sugar.

5. Adjust consistency and flavor to taste with reserved cooking liquid.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tomato, MSG, Rice, Sulfites, Natural Sweeteners, Alcohol, Olive Oil allergies.
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