CHIPOTLE CHILI VINAIGRETTE

3 Chipotle Peppers	Salt
1 1/2 Cups red Wine Vinegar	Freshly ground Black Pepper
3/4 Cup Olive Oil	1/4 Tea. Sugar
2 Cloves Garlic, chopped


Place peppers in vinegar. Place on fire, bring to boil, reduce heat and simmer for 5 to 6 minutes. Let cool. Remove chilies.

Mix olive oil with 1/4 cup of the vinegar. Set aside.

Seed chilies, being sure to remove all seeds and membranes of peppers. Julienne strip 1 of the peppers Add peppers, garlic, salt, pepper and sugar to vinegar and oil mixture. Blend thoroughly, and pour over salad.

Reserve balance of vinegar and peppers for later use.