GREEN CHILE VINAIGRETTE

In honor of the Hatch Chile Festival this month, we have a great
dressing.  This is a tasty and unique dressing that goes on both
salads as well as burritos.  I think you'll like it.

1 large garlic clove
2 large green chiles, 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.