Fiery Tomato Vinaigrette Recipe
The tomato adds acid and sweetness to round out the overall taste.
We will lightly cook the chilis for some smokiness .
The tomato will not be cooked, so as to retains its juiciness and tang.
Cooking time is minimal. Processing time is also short.
Very little effort. Pretty big reward.
1 plum tomato, chunked
1 jalapeno, chunked
1 serrano, chunked
1 habanero, chunked
3 cloves garlic, chunked
1/2 cup water
1 Tbl canola oil
1 tsp dry basil
1 Tbl salt
1 tsp black pepper
Char the chilis and garlic in a small frying pan with the spices and oil. Just to get a little color on them.
Add the water and simmer for 5 minutes.
Add the tomato to a blender. Pour the frying pan mixture on top of it.
Puree until smooth and emulsified.
Chill in the fridge for a few hours. You could also use it as a warm vinaigrette.