Categories: Dressings, Salads, Sauces, Vegetables 
      Yield: 2 servings 
  
      1 lg Tomato; quartered 
    1/4 sm Red onion 
    1/2 c  Olive oil 
    1/4 c  Red wine vinegar 
    1/2 c  Chopped fresh cilantro, opt. 
    1/4 c  Freshly sqeezed lime juice 
      1    Garlic clove; peeled 
      1    Fresh hot chile pepper 
           -- seeded and minced 
    1/2 ts Fine sea salt 
    1/8 ts Freshly ground black pepper 
  
  Spicy flavors give this traditional vinaigrette a Mexican twist.  If you 
  want a hotter taste, just add a few of the hot chile pepper seeds. Toss 
  this dressing with Romaine lettuce and sliced red onions. 
   
  DIRECTIONS: =========== Put all the ingredients into a blender and blend 
  until smooth.  This keeps in the refrigerator for 5 days. 
   
  Makes 2-1/2 cups 
   
   * Source: May All Be Fed - by John Robbins * (recipes by Jia Patton & 
  Friends) * Typed for you by Karen Mintzias