Rio Grande Dressing

This vibrant Rio Grande dressing delivers a punchy, southwestern flair to salads, tacos, and grilled vegetables. By blending canned diced tomatoes and green chilies with olive oil, red wine vinegar, and spicy brown mustard, you create a complex sauce that balances heat, acidity, and savory depth. The addition of minced garlic, paprika, and Worcestershire sauce enhances the umami profile, making it a versatile condiment for weeknight meals or festive gatherings. Its bright red color and chunky texture add visual appeal and fresh flavor to any dish, serving as a quick, homemade alternative to store-bought sauces.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 2

Calories: 18.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Rio Grande dressing delivers a punchy, southwestern flair to salads, tacos, and grilled vegetables. By blending canned diced tomatoes and green chilies with olive oil, red wine vinegar, and spicy brown mustard, you create a complex sauce that balances heat, acidity, and savory depth. The addition of minced garlic, paprika, and Worcestershire sauce enhances the umami profile, making it a versatile condiment for weeknight meals or festive gatherings. Its bright red color and chunky texture add visual appeal and fresh flavor to any dish, serving as a quick, homemade alternative to store-bought sauces.

Ingredients

1 can RO*TEL Diced Tomatoes and Green Chilies (10 oz)
1/2 cup Olive oil
1/4 cup Red wine vinegar
2 teaspoons Gulden's Spicy Brown Mustard
1 teaspoon Minced garlic
1 teaspoon Ground black pepper
1 teaspoon Paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon Salt

Directions

1
Place the canned diced tomatoes and green chilies into a blender jar.
2
Add the olive oil, red wine vinegar, spicy brown mustard, minced garlic, black pepper, paprika, Worcestershire sauce, and salt.
3
Secure the lid and pulse the blender on and off for approximately 30 seconds, or until the mixture is thoroughly blended but still retains some texture.
4
Taste and adjust seasoning with additional salt or pepper if desired.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 18.0kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 3.9g2%
Dietary Fiber 1.2g5%
Sugars 2.6g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dressing is best when used the same day it is made, as the fresh flavors are most vibrant. It can be stored in an airtight container in the refrigerator for up to 3 days. Shake well before use as separation may occur.

Yield: This recipe makes about 1 3/4 cups of dressing.

Tip: For a smoother consistency, blend on high for an additional 10-15 seconds. If you prefer a thicker dressing, reduce the amount of olive oil or vinegar slightly.

Substitution: If Worcestershire sauce is not available, you can substitute with a splash of soy sauce or tamari for a vegan-friendly option, keeping in mind it will add a slight umami difference.

Keywords: rio grande dressing, tomato vinaigrette, green chilies, rotel sauce, salad dressing, spicy dressing, vegan dressing, blender recipe, quick sauce, southwestern flavors, garlic vinaigrette, mustard dressing, easy appetizer, homemade condiment, tomato garlic sauce, party dip, grilling sauce

Read it online: https://www.chefs-mate.com/recipe/rio-grande-dressing/