Curry Vinaigrette - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1 tablespoon curry powder (mild or hot, your choice)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

Whisk together all ingredients.
May store in an airtight jar, refrigerated, up to 2 weeks.
Use on salads, vegetables, potatoes, etc.