Recipe(tried): On the Border Jalapeno Vinaigrette Salad Dressing

ON THE BORDER JALAPENO VINAIGRETTE DRESSING

4 tsp white granulated sugar
1/4 cup water
1/2 cup red wine vinegar
1/2 tsp. each: paprika, garlic powder, onion powder, red pepper flakes, salt,
1/4 tsp. each: black pepper, dried oregano, ground chipotle chile*
1/4 cup oil

Combine all ingredients EXCEPT OIL in a small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.

Pour in a bowl. Drizzle oil in a thin stream, while quickly whisking for a few minutes. Pour into a covered container and chill until cold.

This makes 3/4 cup, which was just the right amount for a bag of prepared chopped salad mix. I used a prepared salad mix called Southwest Chopped Salad Mix, which had chopped lettuce, chopped red/green cabbage, carrots, sunflower seeds, tortilla strips, etc. I also added some red onion and half a bag of mixed Mexican corn, black beans and peppers.

You could add red onion and cilantro if desired and top with tortilla strips.

VERY close to the real thing!!

*I didn't have any ground chipotle chile, so I used about 1/4 tsp. of Chipotle hot sauce.