Makes about 2 3/4 cups.

INGREDIENTS

  • 2tablespoons ground cumin1 1/2cups olive oil
  • 1/4cup minced seeded jalapeño chilies
  • 12garlic cloves, minced
  • 1teaspoon salt
  • 1teaspoon ground black pepper
  • 3/4cup fresh lime juice
  • 1/2cup chopped fresh cilantro
  • 3tablespoons 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.