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Copy Cat Freebirds Ancho Salad Dressing
Prep Time
10
mins
Total Time
4
hrs
10
mins
This vinaigrette is not too spicy and a tiny, tiny bit sweet -- it's perfect for salads, side dishes and marinades.
Cuisine:
Mexican, Southwestern
Servings
:
12
servings
Ingredients
2
dried ancho chiles
1/2
cup
chopped fresh cilantro
1/3
cup
rice vineager
not flavored
1/3
cup
fresh lime juice
1/3
cup
extra-virgin olive oil
1
teaspoon
minced garlic
1
tablespoon
honey
1/2
teaspoon
salt
1/2
teaspoon
ground black pepper
1/2
teaspoon
chile powder
Instructions
Add dried ancho chiles to bowl of water, weight down with a plate so they don’t float to the top. Soak 4 hours or overnight.
Drain water off rehydrated ancho chiles. Discard stems and cut open to remove seeds. Chop.
Add chopped chiles, cilantro, lime juice, olive oil, garlic, honey, salt, pepper and chile powder to blender.
Pulse blender on and off, blending ingredients until smooth and combined – about 1 to 2 minutes.
Pour in 16-ounce Mason jar or salad dressing cruet and refrigerate until serving time.
Makes 12 – 14 ounces.