Cooks' Note
This makes a great dressing for a Tex-Mex salad. It also spices up pork, chicken, or fish when added to the pan at the end of cooking, and it makes a zippy drizzle for finished sides!
Recipe information
Yield
makes 3/4 to 1 cup
Ingredients
1/3 cup EVOO (extra-virgin olive oil)
1/4 cup vinegar of choice
Salt and pepper
Bottom of the jar of salsa, a couple of tablespoons to 1/4 cup
Preparation
Add the EVOO, vinegar, salt, and pepper to the salsa jar and give it a good shake.
