Tomatillo-Serrano Chile Vinaigrette

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Tomatillo-Serrano Chile Vinaigrette

 

 

4 fresh tomatillos, husked, rinsed and cut into small dice

 

1/3 cup diced jicama

 

1 1/2 tablespoons diced red bell pepper

 

1 1/2 tablespoons diced yellow bell pepper

 

1/2 mango, peeled and cut into small dice

 

1 serrano chili, seeded and finely diced

 

1/3 cup peanut oil

 

2 tablespoons olive oil

 

2 tablespoon white wine vinegar

 

1 1/2 tablespoons balsamic vinegar

 

1 tablespoon fresh lime juice

 

1 tablespoon fresh lemon juice

 

1 small garlic clove, minced

 

1 to 2 tablespoons minced fresh coriander

 

Salt

 

 

 

In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango

and serrano chile; toss to mix.

 

In a small bowl, combine the peanut oil, olive oil, white wine vinegar,

 

balsamic vinegar, lime juice, lemon juice, garlic and coriander.  Whisk to blend

well.

 

Pour the dressing over the diced vegetables and stir lightly to mix.  

 

Season with salt to taste.

 

 

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