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Southwest Vinegar Dressing

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Product Description

Southwest Vinegar Dressing

Yields: 10 cups

Serves: 40

Preparation Time: 10 minutes (fermentation time 2 weeks)

Equipment: French chef knife, Cutting Board, 3-quart Saucepan

  • 1              large bunch fresh cilantro
  • 12           fresh jalapeno peppers, seeded, cut in half lengthwise
  • 12           cloves garlic, cut in half lengthwise
  • 1              lime, sliced thin
  • 12           dried tomato halves
  • 1              teaspoon black peppercorns
  • 5              17-ounce (2.5 L) bottles white wine vinegar
  •                 Additional fresh cilantro sprigs and line slices (optional)

Twist cilantro stems gently. Place cilantro and next 5 ingredients in a large glass container.

In 3-quart Saucepan (3L utensil), bring vinegar to a boil, and pour over cilantro mixture. Cover and let stand at room temperature 2 weeks.

Pour mixture through a large wire-mesh strainer into decorative bottles, discarding solids. Thread additional cilantro sprigs and lime slices on a wooden skewer, if desired, and place in bottle. Seal and store in a cool dark place.

NUTRIONAL BREAKDOWN PER SERVING: Calories 10; Fat Grams 0; Carbohydrate Grams 2; Protein Grams 1; Cholesterol mg 0; Sodium mg 110.

THE POINT SYSTEM: Calorie Points 0; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.

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