Ingredients
Herbs and Spices
- 1/3 cup loosely packed fresh cilantro (some stems are fine)
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 1 tablespoon + 1 teaspoon minced jalapeño (remove ribs/seeds)
Liquids
- 2 tablespoons white wine vinegar
- Zest and juice of 3 to 4 limes (about 1 teaspoon zest and 1/4 cup juice)
- 3/4 cup olive oil
Seasonings
- Salt (about 1 teaspoon, or to taste)
- Black pepper (about 1/4 teaspoon, or to taste)
Instructions
- Combine Ingredients: Add fresh cilantro, minced garlic, ground cumin, minced jalapeño, white wine vinegar, lime zest, and lime juice into a food processor or blender. Season with salt and black pepper, starting with 1 teaspoon salt and 1/4 teaspoon pepper, adjusting to your taste later.
- Blend: Pulse the mixture until smooth to combine all the flavors evenly.
- Emulsify with Olive Oil: While the food processor or blender is running, slowly drizzle in the olive oil to emulsify the dressing, creating a creamy texture without over-blending. If your appliance doesn’t allow adding oil gradually, add all the oil at once and blend briefly again just to emulsify.
- Adjust Flavor: Taste the dressing and adjust salt, pepper, or lime juice to your preference for a perfect balance of tang and heat.
- Store and Chill: Transfer the dressing to a mason jar or airtight container and chill in the fridge until ready to use. Shake well before serving to remix the ingredients.
Notes
- To control the heat, remove the ribs and seeds from the jalapeño before mincing.
- White wine vinegar adds mild acidity; you can substitute with apple cider vinegar if desired.
- Use good quality extra virgin olive oil for the best flavor and smooth texture.
- This dressing keeps well refrigerated for up to one week; always shake before use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Blending
- Cuisine: Mexican
- Diet: Gluten Free
