3 chipotle peppers
Salt
1 1/2 cups red wine vinegar
Freshly ground black pepper
3/4 cup olive oil
1/4 tsp. 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.