Yields ~1 cup
Ingredients:
1/4 cup sherry vinegar
1/2 tbsp lime juice (lemon juice is acceptable)
1 chipotle pepper, canned in adobo sauce
1 shallot
1 clove of garlic
3/4 cups vegetable oil
1/2 tsp dry parsley
1/4 tsp dry chives
1/4 tsp dry tarragon
1/4 tsp salt (adjust to taste)
1/4 tsp ground black pepper
Mince the vegetables well and combine all ingredients in a dressing bottle. Shake well before each use.
