Yields Makes about 1 1/2 cups (serving size: 1 tbsp.) Time 10 mins

At Rancho de Chimayó in Chimayó, New Mexico, local red chiles reign supreme, hanging from the restaurant's eaves and finding their way into dish after dish on the menu. They imbue this tangy-sweet vinaigrette with a mellow, gentle heat.

How to Make It

Step 1
1

Combine all ingredients in a lidded jar, cover, and shake vigorously. Taste and add more salt or vinegar if you like.

Step 2
2

Make ahead: 1 1/2 weeks, chilled.

Ingredients

 3/4 cup canola or vegetable oil
  About 1/2 cup cider vinegar
 3 tablespoons honey
  About 1 1/2 tsp. salt
 1 tablespoon ground dried New Mexican red chile
 1 tablespoon minced fresh parsley leaves
 1 tablespoon minced yellow onion

Directions

Step 1
1

Combine all ingredients in a lidded jar, cover, and shake vigorously. Taste and add more salt or vinegar if you like.

Step 2
2

Make ahead: 1 1/2 weeks, chilled.

Chimayó Chile Vinaigrette

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