1 tablespoon chopped chile
3/4 teaspoon salt
6 garlic cloves
3 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons anchovy paste
Grate the Garlic cloves and add to the chopped chile and the salt. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk.
Store vinaigrette in refrigerator for up to 1 week.