This recipe is part of the recipe for Mexican Salad

Makes about 2/3 cup

1/2	cup chopped sun-dried tomatoes packed in oil, drained
3	tablespoons balsamic vinegar
12	fresh basil leaves
1	teaspoon sugar
1/2	teaspoon chili powder
1/4	teaspoon salt
1/4	teaspoon black pepper
1/2	cup extra-virgin olive oil

Place tomatoes, vinegar, basil, sugar, chili powder, salt and pepper in food processor; process until almost smooth. With motor running, gradually add oil; process until well combined.

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Sun-Dried Tomato Vinaigrette