Recipe information
Yield
Makes About 2 3/4 cups Servings
Ingredients
2
tablespoons ground cumin
1
1/2 cups olive oil
1
/4 cup minced seeded jalapeño chilies
12
garlic cloves, minced
1
teaspoon salt
1
teaspoon ground black pepper
3
/4 cup fresh lime juice
1
/2 cup chopped fresh cilantro
3
tablespoons Sherry wine vinegar
Need to make a substitution?
Preparation
Step 1
Stir cumin in heavy skillet over medium-low heat until fragrant, about 4 minutes.
Step 2
Heat oil in heavy large saucepan until thermometer registers 175°F (do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.