Red Chile Vinaigrette

Red Chile Vinaigrette

Ingredients

1 ½ jalapeño

1 tsp. chopped garlic

½ Tbsp. chopped shallot

½ cup cilantro

1 cup rice vinegar

½ cup New Mexico Red Chile Purée (Mae Ploy Sweet Chile Sauce may be substituted)

20 fl. oz. thickened vegetable stock

1 Tbsp. toasted cumin seed

2 Tbsp. extra virgin olive oil

Directions:

1. Combine all ingredients except for olive oil.
2. Blend until all ingredients are completely incorporated.
3. Drizzle in the olive oil.

Note: Vegetable stock can be thickened by bringing it to a boil and slowly whisking in a slurry of cornstarch and cold water. Simmer the stock until it is thick enough to coat the back of a spoon. Cool before combining with other ingredients.