Chile-Garlic vinaigrette

Recipe contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

The heat of chile isn't in seeds, it's in the white membranes ( the fruit's placenta) that hold the seeds to the chile. when cut, those membranes spray the chemical defense onto their seeds. for less heat, cut the top and bottom of the chile, then stand in upright on your cup board. Slice down between the chile and the membranes, removing the green fresh without cutting into the membranes.
1 tsp. chopped Serrano chile
1/4 tsp. salt
6 garlic groves, crushed
1 can anchovy fillet
3 tsp. red wine vinegar
2 tsp. water
2 tsp. fresh lemon juice
11/2 tsp. extra-virgin olive oil
Combine first 4 ingredients in a mortar, mash tom paste with a pestle. Combine chile paste mixture, vinegar and remaining ingredients in a small bowl, stirring with a whisk. Stored, cover in refrigerator for up to 1 week. Yield 3/4 cup. Serving size: 1 tsp.

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