This is especially good with grilled fish.
Recipe information
Yield
Makes about 1 1/3 Cups
Ingredients
3/4 teaspoon ground cumin
5 tablespoons olive oil
1 bunch green onions, chopped
1/2 cup verjus
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon hot Mexican chili powder
Preparation
Stir cumin in medium skillet over medium heat until aromatic, about 1 minute. Transfer to medium bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add green onions and sauté 2 minutes. Add to cumin. Add remaining 4 tablespoons oil, verjus, cilantro, lime juice and chili powder to bowl and whisk to blend. Season with salt and pepper.
