Tomato Chile Vinaigrette

How to make Tomato Chile Vinaigrette Recipe

4 SERVINGS:

For the Chile Water:
1 teaspoon Salt
1 teaspoon Rice wine vinegar
1 Garlic clove, crushed
6 Thai chiles (red, dried)
2 cups Water

For the Vinaigrette:
1/2 cup Tomato puree
2 tablespoons Olive oil

Method:
Sterilize a 16-ounce (453 g) bottle by boiling in water for a few minutes and allow it to cool.

Place the salt, vinegar, garlic, and chiles into the bottle. Bring the water to a boil and pour into bottle. Stir with a chopstick and leave for 3 days under refrigeration to mature.

In a blender, emulsify the tomato puree, 4 tablespoons (2 ounces, 56 ml) chile water, and oil to make Tomato-Chile Vinaigrette.