Tools: Food processor or immersion blender. Hell, a regular blender will likely work. Cutting board, knife, measuring cups and spoons.
Ingredients:
1/3 cup fresh lime juice (roughly 6 limes); 1/4 cup fresh lemon juice (3 medium lemons); 1 tsp each lemon and lime zest; 1 clove of chopped garlic; 1/2 cup cilantro, chopped and stemmed; 1 tbsp + 1 tsp white vinegar; 1/4 small sweet onion, diced; 1/4 cup extra virgin olive oil; 1 tsp sugar; pinch coriander & pinch cumin; salt and pepper to taste
Add the juice, zest, garlic, vinegar, and onion to the food processor or combine in a small bowl if using an immersion (stick) blender. Let sit for about 3 minutes.
Pulse to combine. Add cilantro and process. Add olive oil slowly through the feed tube. (If using an immersion blender, add in stages, combining fully after each addition.) Add coriander, cumin, sugar. Pulse to distribute. Taste, and add salt and pepper as desired.
Transfer to a container and let the flavors meld in the refrigerator for at least a half hour before serving.
Toss with romaine, diced radishes, pico de gallo & carrots and top with avocado & jack cheese or cotija.
with tequila refried beans, enchilda & spanish rice
Burrito night with salad
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