Avocado Vinaigrette With Mango and Habanero Chiles

• 12 cup diced mango
• 14 teaspoon finely diced habanero
• 1 teaspoon pink peppercorns
• 14 cup seasoned rice vinegar
• 1 tablespoon water
• 14 teaspoon kosher salt (or grey salt)
• 12 cup avocado oil (Elysian Isle)

1. Place all ingredients except the oil in a blender, puree until smooth.
2. With blender on puree slowly add oil until combined.
3. Refrigerate and use as a salad dressing or marinade for chicken or pork.
4. Remove from refrigerator 1/2 hour before use.

mango, habanero, peppercorns, rice vinegar, water, kosher salt, avocado oil

Taken from www.food.com/recipe/avocado-vinaigrette-with-mango-and-habanero-chiles-484147 (may not work)