Recipes

Red Chile-Cumin Vinaigrette

Name: Red Chile-Cumin Vinaigrette
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

Be the first to rate & review!

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

By Kevin Maguire

Updated on February 6, 2017

Yield:

1 cup

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

Directions

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.

Notes

One Tablespoon Calories 48 kcal, Total Fat 5.2 gm, Saturated Fat 0 gm.