My F&W
quick save (...)

Red Chile-Cumin Vinaigrette

  • SERVINGS: MAKES ABOUT 1 CUP
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

This recipe can be used to marinate white-fleshed fish, chicken, beef and pork, and to dress potato salad.

Plus: More Vegetable Recipes and Tips

  1. 1 teaspoon cumin seeds
  2. 2 dried New Mexican chiles
  3. 1/2 cup cilantro leaves
  4. 1/2 jalapeño, preferably red, chopped
  5. 1/2 teaspoon finely chopped shallot
  6. 1/4 teaspoon chopped garlic
  7. 6 tablespoons rice vinegar
  8. 1/4 cup plus 2 tablespoons canola oil
  9. Salt and freshly ground pepper
  1. 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.
  2. 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.
Notes One Tablespoon Calories 48 kcal, Total Fat 5.2 gm, Saturated Fat 0 gm.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.