Cilantro Vinaigrette - SW United States (TexMex)

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Cilantro Vinaigrette - SW United States (TexMex)

 

1/4 cup Cilantro. chopped

1/4 cup Olive Oil

1/4 cup Canola Oil

1/4 cup Red Wine Vinegar

1/4 tablespoon Chopped Garlic, finely chopped and crushed

1 teaspoon Sugar

1 teaspoon Salt

 

 

 

 

 

Put all the ingredients in a blender. Run it on low for 30 seconds. Refrigerate

and shake

vigorously before using.

 

Makes 1 cup

 

Author: Matt Martinez's Culinary Frontier: A Real Texas Cookbook

Source: Melissa's Global Market

Formatted by Chupa Babi: 01.11.08

 

ChupaNote: used 1/2 T. minced roasted garlic, and added 1 teaspoon red pepper

flakes.

 

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