Recipe - Salsa Vinaigrette

1 lg Tomato; quartered
One fourth small Red onion
One half cup Olive oil
One fourth cup Red wine vinegar
One half cup Chopped fresh cilantro, opt.
One fourth cup Freshly sqeezed lime juice
1 Garlic clove; peeled
1 Fresh hot chile pepper
seeded and minced
One half teaspoon Fine sea salt
1/8 teaspoon Freshly ground black pepper

Spicy flavors give this traditional vinaigrette a Mexican twist. If you
want a hotter taste, just add a few of the hot chile pepper seeds. Toss
this dressing with Romaine lettuce and cut or sliced up red onions.

DIRECTIONS: =========== Put all the ingredients into a blender and blend
until smooth. This keeps in the refrigerator for 5 days.

Makes 2One half cups

* Source: May All Be Fed by John Robbins * (recipes by Jia Patton &
Friends) * Typed for you by Karen Mintzias