This salad dressing delivers what it promises. Tightly covered, it will keep 1 month in the refrigerator.
Yield: 1 cup
Preparation Time: 5 minutes
3/4 cup spicy hot tomato juice (approximately 1, 5 1/2 ounce can)
3 Tablespoons cider vinegar
1 fresh jalapeno, minced
2 garlic cloves, minced
½ teaspoon salt
1 teaspoon pequin quebrado chile
2 Tablespoons extra virgin olive oil
Combine all the ingredients in a medium-size bowl and whisk together or place in a jar and shake well.