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Cilantro Cumin Dressing

×0.33 · Makes 0.33 cups

A bright, punchy cilantro-cumin vinaigrette-style dressing blended smooth and emulsified with olive oil.

  • 0.33 cloves garlic
  • 1 tsp red onion, coarsely chopped
  • 1 Tbsp, 1 tsp (20 g) apple cider vinegar
  • 1⁄4 tsp (2 g) lemon juice
  • 1⁄4 tsp tabasco sauce
  • 1⁄4 tsp (1 g) ground cumin
  • 1⁄3 cup cilantro leaves, chopped and packed

In a blender, combine the garlic, onion, vinegar, lemon juice, Tabasco, cumin, and cilantro.

Process on medium-high speed until well combined and the cilantro looks coarsely chopped, about 10 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.

  • 2 Tbsp, 2 tsp (36 g) olive oil

With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds.

  • 1⁄8 tsp fine sea salt
  • 1⁄8 tsp (0 g) black pepper, freshly ground

Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.

Notes
  • This dressing will keep, refrigerated, for up to 3 days.

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