Red Chile-Cumin Vinaigrette

1. 1

   In a small skillet, toast the cumin seeds over moderately low heat, stirring, until fragrant, about 2 minutes.

2. 2

   Transfer to a plate to cool, then grind to a powder in a mortar or spice grinder.

3. 3

   In a mini processor, blend the cumin, chiles, cilantro, jalapeno, shallot, garlic and rice vinegar.

4. 4

   With the machine on, add the oil until the vinaigrette is emulsified.

5. 5

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.