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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is best made the day before using and refrigerated so flavors can meld. Serve with Southwestern Corn and Avocado Salad or over a bed of greens and avocado slices. Ingredients:
1/3 cup fresh lime juice |
4 garlic cloves, peeled |
2 tablespoons fresh cilantro, chopped (or to taste) |
2 tablespoons fresh italian parsley, chopped |
2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1/4 teaspoon dried oregano |
1/8 teaspoon cayenne pepper |
3/4 teaspoon salt |
ground black pepper, to taste |
1 cup canola oil (or peanut oil-do not use olive oil) |
Directions:
1. Place all ingredients except oil in a food processor or blender. Process until combined.
2. With the machine running, slowly pour oil through opening in lid or feeder tube and process until emulsified.
3. Taste for seasoning (and more cilantro or cayenne if needed).
4. Pour into a glass jar with lid and refrigerate for at least 1 hour but preferably overnight.
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