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South American   -   Colorado Viniagrette   adapted from Latin American Cooking

  • 24 Red Serrano Chili Peppers -- seeded
  • 1 Cup Wine Vinegar
  • 1 Clove Garlic
  • 1 Teaspoon Salt
  • 3/4 Cup Olive Oil
Directions Soak the peppers in vinegar over night. put all but oil into food processor, making puree. slowly add oil.
Serves 1
Time to Make 0:00

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