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Source: Farberware Cookbooks

Southwestern Salad Dressing
Works great as a marinade!
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Serves: 1-1/4 cups
Prep Time: 7 minutes
Cook Time: 0 minutes
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2 jalapeno peppers, quartered, stems discarded
1 large garlic clove, peeled
2 green onions, cut into 1 inch pieces
2/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Place chili peppers and garlic in Work Bowl of Chopper Attachment. Cover and process at "HIGH" Speed (8) until finely chopped. Add green onions; process until onions are coarsely chopped. Add oil, vinegar, salt, sugar, coriander and cumin; pulse at "LOW" Speed (1) just until dressing is combined. Refrigerate at least 1 hour or up to 1 week before serving. Toss with mixed salad greens or chopped vegetables or use to marinate chicken, pork or swordfish before grilling or roasting.

For Southwestern Grilled Swordfish:
pour 1/3 cup marinade over four swordfish steaks ut 1 inch thick. Marinate in refrigerator 20 to 30 minutes. Drain swordfish; discard marinade. Grill over medium-hot coals about 3 minutes per side or until swordfish is barely opaque. (Do not over cook or swordfish will be tough.)

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