Recipe information
Yield
Makes about 2 3/4 cups
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
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.
