It's been a while since I've posted a recipe, and I decided to experiment with something new that I thought would be worthy to post. Today, I made my first vinaigrette:
Ingredients:
- Avocado Oil: 2 Cups
- Apple Cider Vinegar: 2/3 Cup
- Lemon Juice: 1 tbsp
- Pureed Tomatoes: 1 cup
- Minced Garlic: 2 tbsp
- Chopped White Onion: 1/2 cup
- Coarse Ground Black Pepper: 1 tbsp (to taste)
- Badia Complete Seasoning: 1 tbsp (to taste)
- Cumin: 1/4 tsp (to taste)
- Chili Powder: 1/4 tsp (to taste)
Directions:
- Sauté the garlic and onion in 1 tbsp of the avocado oil
- Once the garlic starts to brown, pour in the tomato puree. Let it simmer for a few minutes, stirring during the process
- Remove the pan from heat
- In a food processor, pour in the avocado oil and apple cider vinegar. Mix in the seasonings.
- Once the tomato mixture has cooled, pour into the food processor
- Blend until smooth
- Done!
Useful on diced salsas, southwest-style salads, or anything that needs a tangy kick of Mexican. Be sure to keep refrigerated. Makes approximately 2 3/4 cups. Serving size: 1 tbsp. Calories per serving: 94.