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Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Cook Method: Stove

Serving Size: 3 - Change

Nutritional Facts

Servings Per Recipe: 3

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

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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