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Recipe Name: Ancho Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 3

Ingredients:
2 Ancho peppers
5 Sun-dried tomatoes
2 Cup(s) Water
1 Cup(s) Rice wine vinegar
1/2 Cup(s) Salad oil
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Sugar
Directions:
1997

In a small saucepan over medium-high heat, boil peppers and tomatoes
until soft and water is reduced by half. Remove from heat and cool.
Drain peppers and tomatoes. Reserve cooking liquid. Puree
pepper/tomato mixture. In a medium bowl, whisk pepper/tomato mixture,
vinerar, oil, soy sauce and sugar. Adjust consistency and flavor to
taste with reserved cooking liquid. Serve on fresh greens. Recipe
courtesy "Chile Pepper Magazine" entered by Roy Olsen roy@indy.net
http://www.indy.net/~roy/ Posted to MM-Recipes Digest V4 #134 by
roy@indy.net (Roy) on May 14,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 379
Calories From Fat: 322
Total Fat: 36.4g
Cholesterol: 0mg
Sodium: 374.3mg
Potassium: 706.6mg
Carbohydrates: 44.9g
Fiber: <1g
Sugar: 9.8g
Protein: 1g


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