Toasted Cumin Lime Vinaigrette
This toasted cumin lime vinaigrette is a super easy salad dressing to make at home. You'll definitely get an upgrade if you toast the cumin seeds first so don't forget that step. We also added some jalapeno for a whisper of heat. So good!
Servings: 6 (2/3 cup)
- 1/2 cup olive oil
- 3 tablespoons lime juice (approximately 2 limes)
- 4 teaspoons cumin seeds
- 2 garlic cloves
- 1/4 jalapeno
- 1/2 teaspoon salt
- freshly cracked black pepper
- splash of red wine vinegar
Toast the cumin seeds over medium heat in a dry skillet for 1-2 minutes. Crush the cumin seeds in a molcajete until you have a fine powder and set aside.
Finely chop 2 garlic cloves and 1/4 jalapeno and give them a quick smoosh in the molcajete.
Add the garlic-jalapeno mixture to a mixing bowl along with the cumin, 1/2 teaspoon salt, freshly cracked black pepper (approx. 1/2 teaspoon), 3 tablespoons of lime juice, and a splash of red wine vinegar. Whisk together.
Gradually add the 1/2 cup olive oil, whisking continuously.
Take a final taste for seasoning. I added another pinch of salt to this batch.
Serve immediately and store leftovers in an airtight container in the fridge where it should keep for at least a few days.
If you want to make a different size batch of this dressing, just keep in mind a 3:1 oil to acid (lime juice) ratio. For example, this recipe uses 1/2 cup of oil which is 8 tablespoons, so 2.5-3 tablespoons of lime juice is a good starting point for a balanced dressing.
You'll typically get 1.5-2 tablespoons of juice from each lime.