Title: Salsa Vinaigrette
Categories: Dressing Salad Sauce Vegan
Yield: 2 Servings

1	lg	Tomato; quartered
1/4	sm	Red onion
1/2	c	Olive oil
1/4	c	Red wine vinegar
1/2	c	Chopped fresh cilantro, opt.
1/4	c	Freshly sqeezed lime juice
1		Garlic clove; peeled
1		Fresh hot chile pepper - seeded and minced
1/2	ts	Fine sea salt
1/8	ts	Freshly ground black pepper

Spicy flavors give this traditional vinaigrette a Mexican twist. If you want a hotter taste, just add a few of the hot chile pepper seeds. Toss this dressing with Romaine lettuce and sliced red onions.

DIRECTIONS: =========== Put all the ingredients into a blender and blend until smooth. This keeps in the refrigerator for 5 days.

Makes 2-1/2 cups

* Source: May All Be Fed - by John Robbins * (recipes by Jia Patton & Friends) * Typed for you by Karen Mintzias

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