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

Kevin Maguire
January 2000

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Recipe Summary

Yield:
MAKES ABOUT 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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