Avocado Vinaigrette With Mango and Habanero Chiles
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 bottle
ingredients
- 1⁄2 cup diced mango
- 1⁄4 teaspoon finely diced habanero
- 1 teaspoon pink peppercorns
- 1⁄4 cup seasoned rice vinegar
- 1 tablespoon water
- 1⁄4 teaspoon kosher salt (or grey salt)
- 1⁄2 cup avocado oil (Elysian Isle)
directions
- Place all ingredients except the oil in a blender, puree until smooth.
- With blender on puree slowly add oil until combined.
- Refrigerate and use as a salad dressing or marinade for chicken or pork.
- Remove from refrigerator 1/2 hour before use.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p>
<p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p>
<p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p>
<p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>