Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing
"One of the biggest stumbling blocks I encountered after making the decision to severely reduce the amount of oil I used in cooking and baking was how to make salad dressing. I was completely stumped. Red wine vinaigrette with copious amounts of olive oil had been my go-to dressing. For ideas I turned to Ann Esselstyn’s recipes in Prevent and Reverse Heart Disease. They filled the gap, but I wasn’t thrilled with them; I needed a whole heck of a lot more flavor. Adding nuts to a basic oil-free dressing created that nice, creamy richness I craved and took the edge off of the tang of vinegar. From there it was just a matter of adding my favorite flavors...."
INGREDIENTS
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1/4 cup apple cider vinegar
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1/2 cup water
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1/2 cup lager beer
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1/2 cup cashews
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1/4 cup pepitas
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juice of 1 lime
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2 oz. chopped green chiles
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1 tsp. cumin
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1/2 tsp. Chipotle Tabasco
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1/8 tsp. chile powder
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1/8 tsp. coriander
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pinch salt & black pepper
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small handful of cilantro
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1 small nub of fresh turmeric
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1 clove garlic
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1 date
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