Ingredients 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 Instructions 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.