2 Ancho peppers
5 Sun-dried tomatoes
2 c Water
1 c Rice wine vinegar
1/2 c Salad oil
2 tb Soy sauce
2 tb Sugar
In a small saucepan over medium-high heat, boil peppers and tomatoes until
soft and water is reduced by half. Remove from heat and cool.
Drain peppers and tomatoes. Reserve cooking liquid. Puree pepper/tomato
In a medium bowl, whisk pepper/tomato mixture, vinerar, oil, soy sauce and
Adjust consistency and flavor to taste with reserved cooking liquid.
Serve on fresh greens.
Recipe courtesy "Chile Pepper Magazine" entered by Roy Olsen firstname.lastname@example.org
Posted to MM-Recipes Digest V4 #134 by email@example.com (Roy) on May 14, 1997