Ancho vinaigrette

1. In a small saucepan over medium-high heat, boil peppers and tomatoes until soft and water is reduced by half.
2. Remove from heat and cool.
3. Drain peppers and tomatoes.
4. Reserve cooking liquid.
5. Pureei pepper/tomato mixture.
6. In a medium bowl, whisk pepper/tomato mixture, vinerar, oil, soy sauce and sugar.
7. Adjust consistency and flavor to taste with reserved cooking liquid.
8. Serve on fresh greens.