Chile-Basil Vinaigrette
March 2021
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05/10/2021
Do this: only add enough oil so that it becomes more of a salsa verde than a vinaigrette - it should be chunky, not oily. (I made this according to recipe and simply strained the oil out when I realized what the other reviews have mentioned…).
04/23/2021
The oil overpowered everything and basically was a coating of olive oil on what was fairly crispy chicken skin. I increased the vinegar to 1/2 a cup and the "too much oil" already had ruined it. I would slowly add oil and get just enough to make the pepper and herbs sticky. Really surprised this was a magazine cover recipe.
04/23/2021
1 T. vinegar to 1.5 cups oil? Was this recipe tested before publication?
03/07/2021
How is this a vinaigrette and not chiles and basil swimming in oil?
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