The slight sweetness of this Mexican guava vinaigrette dressing works well with peppery and bitter greens such as arugula, endive and frisee. The Vinagreta de guayaba recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella and Giorgio De’Angeli.
- 3 tablespoons apple cider vinegar
- 2 ounces guava pulp
- ¾ cup of olive oil
- ¾ teaspoon salt
- pinch ground cinnamon
- pinch sugar
- pinch ground chile piquin
Combine all ingredients with a wire whisk or shake in a jar. Strain if desired. Makes about 1 cup.
Fragrant, festive Mexican guavas: For Christmas punch and other delights