Spicy Tomato Vinaigrette Recipe

Where are all the spicy salad dressings?!

I can’t believe I have to even ask this question but seriously, how is this not already a thing? The shelves at grocery stores are stocked with duplicate versions of the same old same… Caesar, Italian, Blue Cheese, Ranch, Balsamic, etc… Just kidding! There’s no “et cetera” because that pretty much covers it. There is very little creativity in the dressing and vinaigrette departments and it high time that changes. My taste buds crave something new and exciting to keep my daily salads from becoming sad salads. Salad life needs to be kept interesting for me or they fade from my diet and get replaced by some garbage food, offering all the thrills without any nutrition. Funky Fusion anyone? The best potato chip flavor ever! This is not up for debate…;)

What is up for debate however is hot sauce. So many opinions as people stand by their trusted favorites but as a life long lover of hot sauce, I’m game for all of them. Low on my list however is Tabasco. I know that’s going to bring out the haters but come at me! I’m not saying it’s a bad hot sauce. It’s just when it comes to complexity, Tabasco as a “sauce” is single noted. VINEGAR. The application of it as a hot sauce leaves me feeling like I’m just splashing my food with spicy wetness so it’s not my go-to. However, that’s up until I made the realization that Tabasco is an ingredient, not a condiment. It something you mix into other things, not a stand alone gal. Please note that I am referring to their original hot sauce, not the assorted varieties which do have a place in my heart. God know I love that green one!

Anyway, if you do want to throw down about hot sauces (or make potato chip suggestions) put them in the comments and we can get rowdy with opinions. In the mean time, make yourself this Spicy Tomato Vinaigrette. It’s a fresh kick for boring salads and an even better topping for vegetables. My favorite application of it thus far is sauteing peppers, onions, and mushrooms in it and throwing the whole mess of it over crispy fried eggs and greens. It picks up the picks up the zing factor and I suspect would make a great marinade for some seared tofu or meats. It also would make a great basting agents for the grill.

Enjoy!

Ingredients

• 2 medium red tomatoes
• 2 1/2 TBSP red wine vinegar
• 1 tsp tabasco (or other prefered hot sauce)
• 1/4 cup olive oil
• 1 tsp salt
• 1/4 tsp dried tarrogon
• 1/8 tsp black pepper

Directions

1. Roughly chop the tomatoes and place in a food processor.
2. Pulse tomatoes until pureed.
3. Place a fine mesh strainer over a bowl and pour in the pureed tomatoes.
4. Using a wooden spoon or rubber spatula, press the solids into the strainer helping to extract all the juices. (Roughly 1/2 cup.)
5. Discard the solids.
6. Add the other ingredients to the bowl and whisk.
7. Transfer to a bottle or jar and store in the fridge.

*Makes about 1 cup.