Mexican Vinaigrette

1 cup olive oil

½ cup cider vinegar

½ cup chopped fresh cilantro

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ avocado, pitted and peeled

1 tablespoon chopped pickled jalapeno pepper slices (more or less to taste)

Combine all ingredients in a blender and puree until smooth. If not serving immediately, leave the dressing in the blender until ready to serve, then pulse once to stir and transfer to a serving container.

Makes about 1½ cups.

Associated Press