- juice of 3 limes
- 1/2 cups seasoned rice vinegar or white whine vinegar I prefer rice though
- 4 cloves garlic minced
- 1/2 teaspoon Kosher salt or sea salt
- 4 teaspoons sugar
- 1/4 cup oil
- heaping 1/2 cup chopped cilantro I use about 1/2 bunch.
- jalapeno seeded and chopped (totally optional, usually I leave it out, but sometimes I add one to change it up. It doesn't really make it spicy, it just adds that peppery flavor if you know what I mean.)
You can make this one of two ways, combine everything except cilantro in blender, and give a whirl. Add cilantro and blend until the cilantro is the way you like it, into bigger or smaller pieces. If you make it in the blender, you don't have to worry about mincing the garlic too much.
Or you can mix everything together in a jar or a bowl and just stir really well before you pour it. Obviously you would want to mince/chop things a bit more. I've done it both ways and I suppose it comes down to whether you want to chop and mince, or clean your blender.
This dressing is very tangy, I like it this way and most everyone I have served it to has as well. I know it breaks the usual vinaigrette oil to vinegar rule of 3:1, but I find once added to the salad the flavor of the dressing lightens up quite a bit. If you find yourself questioning the vinegar you could start by adding only 1/4 of a cup and then adding the extra as desired or by adding 1/3 cup vinegar with 1/4 cup water.