Dressings, Gravies & Sauces

Hearty Italian Vinaigrette

¼ teaspoon salt (if desired)

½ teaspoon fresh ground black pepper

½ teaspoon sugar (recommend Truvia)

1 teaspoon Italian herb seasoning

1 ½ teaspoon minced fresh parsley

1 teaspoon garlic (number cone 1 if using Salamaster equipment)

1 ½ teaspoon Worcestershire sauce

1 tablespoon parmesan cheese

2 tablespoon chili sauce *(depending on heat Sriracha Hot Chili Sauce or Homemade Chili Sauce)

(I usually do a 3:1 of Homemade Chili Sauce to Sriracha)

2 ½ tablespoon red wine vinegar

6 tablespoon extra virgin olive oil

Either blend in blender or shake in sealed unit

If you make 1-2 cups of salad you do not need to use more than two tablespoons on your salad.

**If you have leftover dressing you need to keep it in the refrigerator BUT the oil will thicken therefore you

need to take it out and let it set on the counter for about 1 hour to bring it to room temperature.

Chili Sauce
This is easier than many people believe. Depending on how hot you wish will depend on the chilies used in making the sauce.
For the Hearty Italian Vinigrette dressing above I prefer to go mild so I use an Ancho or Pasilla (negro) chili. You can use this as a base for making enchillada sauce.

Go to your favorite market and buy a bag of dried chilies, usually about 1/2-lb. Or better, go to a Mexican, Asian or other ethnic markets and purchase bulk. Again about 1/2-lb.
Homemade chicken broth or 32-oz of No-salt chicken broth from the store.
1 medium to small white onion
5 Roma tomatoes or 1 15-oz can fine diced tomatoes
2 cloves of garlic
1 lime
1 teaspoon Truvi sugar
1/4 teaspoon white pepper
1/4 teaspoon ground cumin

Take the stem off the top of the chilies. Then use kitchen scissors and cut open the chilies and take the seeds out.
Place the chilies into a small pot with heated chicken broth.
Place a plate over the chilies for about 20-25 minutes to reconstitute them.
You may also place half the white onion in this to soften it.
Once the chilies are soft place them in a blender along with the half onion and garlic gloves and the 15-oz can of fine diced tomatoes. (if you wish to make you own tomato mix then in a separate pan cook the 5 Roma tomatoes until soft. Peel the skin (I like them on but some may prefer to take the skin off). Also the seed center out so you are left with just the 'meat'. (Again I prefer to use everything. But it is your personal preference.)
Add about half the chicken broth in the blender and blend at medium. Add more broth if needed.
Take the blended mixture and pour into a fine strainer over the pan with the remaining chicken broth.
Use a large serving spoon to strain the mixture into the pan. Any residual seeds, of skin will remain in the strainer.

Compost the remaining chili mixture.
Put the pan with the blended chilies and remaining chicken broth on medium heat (NEVER hot).
Simmer for about 15-20 minutes then add the sugar, white pepper and cumin, plus squeeze the lime into the pan.
Let that simmer for about 15 more minutes.