When you’re starting to get bored with basic vinaigrettes, this garden-fresh variation will wake you up and give your salads and veggies something to sing about. The secret ingredient is Spiker’s Chile Lime Shrub. The beautiful balance of fresh lime juice and zest, plus a blend of preservative-free chiles, imbues the dressing with warmth without searing heat.
Sweet and Sour Tomato Vinaigrette
- 8 ounces very ripe tomatoes
- 1/4 tsp salt
- 1 garlic clove
- 1/2 tsp grainy Dijon mustard
- 2 tbsp Spiker's Chile Lime shrub
- 1/4 cup extra virgin olive oil
- Cut the tomatoes in half and place in a sieve with a bowl beneath. Squeeze each tomato half with your hands to express as much juice and pulp as possible. There should be about 1/2 cup.
- Put the tomato juice and pulp into a food processor or blender, and add the salt, garlic clove, mustard, and Chile Lime shrub. Pulse several times to make sure the garlic is well chopped.
- With the machine running, slowly drizzle in the olive oil. Pour the dressing into a jar or other container with a lid. Let the dressing sit, unrefrigerated, for about 30 minutes prior to serving to ensure the flavors are well developed.