10 Mins
Makes about 1 1/2 cups (serving size: 1 tbsp.)

At Rancho de Chimayó in Chimayó, New Mexico, local red chiles reign supreme, hanging from the restaurant's eaves and finding their way into dish after dish on the menu. They imbue this tangy-sweet vinaigrette with a mellow, gentle heat.

How to Make It

Step 1

Combine all ingredients in a lidded jar, cover, and shake vigorously. Taste and add more salt or vinegar if you like.

Step 2

Make ahead: 1 1/2 weeks, chilled.

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