Chili Salad Dressing

cooking time: less than 10 minutes
disclaimer: I don’t eat salad (only if I have to). This is a recipe I “designed” for a friend who wanted to sue my chili sauce for salad. Please let me know how this turns out if you try to make it.
chili peppers
extra virgin olive oil
lemon juice – half the amount of olive oil
  1. roast whole chili peppers and garlic cloves
  2. set aside roasted peppers and garlic clove, chop to small piece when cool.
  3. add chopped peppers and garlic to olive oil. (This can be used as flavoring/dipping oil.)
  4. combine step #3 with lemon juice; add salt to taste
  5. save in the jar and refrigerate
  1. oil used for salad dressing shouldn’t be heated.

1 thought on “Chili Salad Dressing

  1. Pingback: [Cooking] More Recipes from Michelle Chiang – White Peony Style

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