Book Club night! We have a nice "grid" that schedules what we bring depending on who's hosting. This time it was Janet (and her book was Four Winds from Kristen Hannah...so good). My assignment was to bring a side dish or a salad.
Janet mentioned she was making Santa Fe Chicken, so I thought I'd bring something to go with that theme. Enter this green chili vinaigrette.
I sliced up cucs and tomatoes and let them sit in this vinaigrette. It was so good. Nice chili flavor with no heat.
Hatch Green Chile Vinaigrette
Recipe from Flippindelicious.com
Makes about 1 cup, enough for 4 -6 dinner salads
- 5 tablespoons lime juice (approx 2 limes)
- 2-3 tablespoons honey
- 2-4 tablespoons roasted hatch green chile (more means more heat)
- ¼ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ cup oil (I used a light flavored vegetable oil, but olive oil would be great too)
For the Hatch Green Chile Dressing:
In a blender, pulse the lime juice, 2-3 tablespoons honey (depending on how sweet you like it), 2 tablespoons of hatch green chile, oregano, and cumin until smooth.
While blending on low speed, pour the oil in a steady stream. Continue to blend until smooth and emulsified.
Taste the dressing with a piece of arugula, and add more green chile as desired, pulsing until smooth.
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