Fiery Tomato Vinaigrette Recipe

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Layers of heat from a variety of chili peppers give this vinaigrette its depth of flavor. 

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. 


Ingredients
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

Instructions
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. 

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