Ingredients
- 2 tablespoons ground cumin
- 1 1/2 cups olive oil
- 1/4 cup minced seeded jalapeño chilies
- 12 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 3 tablespoons Sherry wine vinegar
Directions
- Stir cumin in heavy skillet over medium-low heat until fragrant, about 4 minutes.
- Heat oil in heavy large saucepan until thermometer registers 175°F(do not boil). Remove from heat. Mix in cumin, jalapeño, garlic, salt and pepper, then fresh lime juice, chopped cilantro and vinegar. Cool completely.
