3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice (key limes are good)
1 small jalapeno pepper, ribs and seeds removed, coarsely chopped (leave in some seeds if heat is desired)
1 small clove garlic, halved
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon honey
freshly ground black pepper to taste
1 pinch ground cumin
1 pinch salt, to taste
1 1/2 tablespoon minced fresh cilantro
Put everything but the cilantro into a blender and puree until smooth. Stir in the cilantro, then taste and adjust seasonings if needed. Shake before serving.
This recipe for Cilantro-Lime Vinaigrette serves/makes .5 cup.
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