Hatch Chile Vinaigrette










1 Garlic Clove

2 Hatch Chiles, roasted, peeled and chopped

1/4 cup olive oil

2 T Apple Cider Vinegar

2 T Lime Juice

1t Kosher Salt

Black Pepper, to taste

Organic Local Honey, to manage heat of chiles


Place all ingredients in blender or food processor and process until smooth and emulsified. May be stored for 4-5 days.



One thought on “Hatch Chile Vinaigrette

  1. Pingback: Hatch Green Chile Season | Against the Grain Fitness

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