3 chipotle peppers
1 1/2 cups red wine vinegar
Freshly ground black pepper
3/4 cup olive oil
1/4 tsp. sugar
2 cloves garlic, chopped
Place peppers in vinegar. Place on fire, bring
to boil, reduce heat and simmer for 5 to 6 minutes. Let cool.
Remove chilies. Mix olive oil with 1/4 cup of the vinegar. Set
aside. Seed chilies, being sure to remove all seeds and membranes
of peppers. Julienne strip 1 of the peppers Add peppers, garlic,
salt, pepper and sugar to vinegar and oil mixture. Blend thoroughly,
and pour over salad. Reserve balance of vinegar and peppers
for later use.