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

Makes 2-1/2 cups

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