Toasted Pumpkin Seed and Arbol Vinaigrette

By KDHarmon

Ingredients

• 3 tablespoons pumpkin seeds
• 1/2 cup extra-virgin olive oil
• 1/2 cup canola oil
• 10 chiles de árbol, stemmed
• 2 garlic cloves, crushed
• 1/2 cup apple cider vinegar
• 3 tablespoons piloncillo (see Note)
• Fine sea salt

Details

Servings 2
Adapted from foodandwine.com

Preparation

Step 1

Heat a cast-iron skillet. Add the pumpkin seeds and toast over moderate heat until golden, 3 to 5 minutes. Transfer to a small bowl. Heat both oils in the skillet until barely shimmering. Add the chiles and cook until browned in spots. Transfer the oil and chiles to a bowl, add the garlic and let cool.

In a blender, puree the toasted pumpkin seeds with the chile oil, vinegar and piloncillo until very smooth. Season the vinaigrette with salt.


Notes:
Piloncillo is a pure, unrefined cane sugar from Mexico that's pressed into a cone shape and grated for use.

Makes 1-3/4 Cups