Snappy Southwest Salsa Vinaigrette

• 1 tablespoon Dijon mustard
• 1 teaspoon Tabasco sauce
• 1 teaspoon sugar
• 1/4 cup red wine vinegar
• 2 tablespoons lime juice
• 3 tablespoons corn oil
• 3 tablespoons olive oil
• 3 fresh jalapenos (seeded and minced fine)
• 2 cups salsa (your favorite brand or homemade)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

1. Mix together the first 5 ingredients in a large mixing bowl.
2. Whisk to combine.
3. SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
4. Add in jalapeAos and salsa, whisking to combine.
5. Season with sea salt and black pepper, to your tastes.
6. Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
7. Shake well before using after it has been stored.

mustard, tabasco sauce, sugar, red wine vinegar, lime juice, corn oil, olive oil, fresh jalapenos, salsa, salt, black pepper

Taken from www.food.com/recipe/snappy-southwest-salsa-vinaigrette-219409 (may not work)