Tomato-Poblano Vinaigrette

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  • 1/3 cup cider vinegar
  • 3 tablespoons tomato paste
  • 2 tablespoons lime juice (1 lime)
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 1/2 cups olive oil
  • 1 medium tomato, blanched, skinned, seeded, and diced
  • 1 poblano chile or other medium-hot green chile, roasted, seeded, and diced


Combine vinegar, tomato paste, lime juice, TABASCO® Sauce, garlic, oregano, salt, and pepper in bowl of a food processor; process 30 seconds. With motor running, gradually add oil until mixture is emulsified.

Transfer dressing to a bowl and stir in tomato and chile pepper. Try vinaigrette with Ensalada Del Pollo Asado.

Makes 2 1/2 cups.

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