Ingredients
2 oz. Tomato Puree
2 oz. White wine vinegar
4 oz. Vegetable oil
1 oz. Sugar
1 Tbsp. Onion
1 tsp. Dijon Mustard
1/2 tsp. Freshly ground black pepper
1/2 tsp. Sea Salt
1/2 tsp. Cumin
1/4 tsp. Chili powder
1 Garlic clove
1 Chipotle pepper
Preparation
Add all ingredients to blender except oil and blend until smooth. Open the small hole in blender lid and slowly stream in the oil to form an emulsion.
