Guajillo Chili Lime Vinaigrette
This Guajillo Chili Lime Vinaigrette is tangy, sweet and slightly spicy. I created it as a special vinaigrette to go with my Avocado Chile Lime Bowl. It's great on grilled vegetables and also perfect as a meat marinade! This vinaigrette recipe is healthier than other vinaigrettes as it uses less sugar and less oil.
- 3 guajillo chiles, stems cut off and deseeded
- 5 tablespoons olive oil (or use a combination of olive and avocado oil)
- 5 tablespoons water (use the water from rehydrating the chiles)
- 2 cloves garlic
- 4 tablespoons fresh lime juice (about 2 limes)
- 1 1/2 tablespoons honey
- 3/4 teaspoon of kosher salt or to taste
- 1/4 teaspoon ground New Mexico chili (optional)
Cut off the stems of the chiles and shake out the seeds. Place the chilies in a pan with 1 1/2 cups of water. Bring to a boil and then simmer for 10 min.
Place the chiles (save the chile water) into a food processor. Add oil, 5 tablespoons of the chile water, garlic cloves, lime juice, honey and salt. Process until smooth. Taste and adjust salt if needed. Store in refrigerator up to 2 weeks.