| Ingredients
½
cup red wine vinegar
1
clove garlic, crushed
1
tsp Mexican oregano
3
canned chipotle peppers en adobo, chopped
salt
ground
black pepper to taste
1½
cups olive oil
|
Method
Whisk
together the red wine vinegar, crushed garlic, Mexican oregano, chipotle
peppers, salt and pepper. Add the olive oil gradually, whisking continually.
Store in an air-tight container in the refrigerator for 2 - 4 days.
Use with a green salad.
|