Green chile vinaigrette


1 large garlic clove
2 large green chilies, roasted, peeled, chopped (about 1/2 cup)
1/4 cup olive oil
2 tbsp cider vinegar
2 tbsp lime juice
1 tsp coarse salt
black pepper to taste
pinch of sugar

Leave the skin on the garlic clove. Roast in a dry, hot skillet,
turning several times until softened and brown in spots, about 10
minutes. Put all ingredients in a blender or food processor, and
process until smooth and emulsified. Leftovers will keep 4-5 days
in the refrigerator.