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Chili Basil Vinaigrette
Ingredients:
5 fresh red Fresno chiles (about 3 ounces), thinly sliced 1 head roasted garlic, peeled and smashed 1/4 cup roughly chopped fresh basil 1/4 cup roughly chopped fresh flat-leaf parsley 2 Tablespoons grated lemon zest 1 Tablespoon finely chopped garlic 1/2 cup red wine vinegar 1 1/2 cups extra-virgin olive oil Directions:
Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, and vinegar in a mixing bowl. Drizzle olive oil into bowl while whisking until combined. Notes:
Don't be afraid to add less oil. The key here is balance. A ratio of three to one (oil to vinegar) is traditional, but your taste should rule.
If red Fresno chili peppers are not available in your area, you can use another variety. Jalepenos are green when you buy them at the store, but they ripen to a deep red color. Serrano peppers are great too. Just be careful not to use a pepper that will blow your head off. Balance, remember? |