Red Chile-Cumin Vinaigrette
- SERVINGS: MAKES ABOUT 1 CUP
This recipe can be used to marinate white-fleshed fish, chicken, beef and pork, and to dress potato salad.
- 1 teaspoon cumin seeds
- 2 dried New Mexican chiles
- 1/2 cup cilantro leaves
- 1/2 jalapeño, preferably red, chopped
- 1/2 teaspoon finely chopped shallot
- 1/4 teaspoon chopped garlic
- 6 tablespoons rice vinegar
- 1/4 cup plus 2 tablespoons canola oil
- Salt and freshly ground pepper
- In a small skillet, toast the cumin seeds over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool, then grind to a powder in a mortar or spice grinder.
- In a mini processor, blend the cumin, chiles, cilantro, jalapeño, shallot, garlic and rice vinegar. With the machine on, add the oil until the vinaigrette is emulsified. Season with salt and pepper.
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