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
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.