Cilantro-Lime Vinaigrette
By America's Test KitchenPublished on August 5, 2009
Yield
Serves 16 (Makes about 1 cup)
Ingredients
5 tablespoons fresh lime juice 1 shallot, peeled1 jalapeño chile, stemmed and seeded1 small garlic clove, peeled 1 teaspoon sugar ½ teaspoon ground cumin ½ teaspoon Salt ½ cup fresh cilantro leaves ¾ cups extra virgin olive oil
Before You Begin
Freshly squeezed lime juice is key for flavor here.
Instructions
- Process lime, shallot, jalapeno, garlic, sugar, cumin, and 1/2 teaspoon salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil, and continue to process until smooth and emulsified, about 15 seconds.
Yield
Serves 16 (Makes about 1 cup)Ingredients
5 tablespoons fresh lime juice
1 shallot, peeled
1 jalapeño chile, stemmed and seeded
1 small garlic clove, peeled
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon Salt
½ cup fresh cilantro leaves
¾ cups extra virgin olive oil
Ingredients
5 tablespoons fresh lime juice
1 shallot, peeled
1 jalapeño chile, stemmed and seeded
1 small garlic clove, peeled
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon Salt
½ cup fresh cilantro leaves
¾ cups extra virgin olive oil
Ingredients
5 tablespoons fresh lime juice
1 shallot, peeled
1 jalapeño chile, stemmed and seeded
1 small garlic clove, peeled
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon Salt
½ cup fresh cilantro leaves
¾ cups extra virgin olive oil
Before You Begin
Freshly squeezed lime juice is key for flavor here.
Instructions
- Process lime, shallot, jalapeno, garlic, sugar, cumin, and 1/2 teaspoon salt in blender until shallot and garlic are finely chopped, about 15 seconds. With blender running, add cilantro, then oil, and continue to process until smooth and emulsified, about 15 seconds.
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