SALSA VINAIGRETTE
Steps:
- In a blender blend together tomato, onion, jalapeño, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.
SALSA VINAGRETA
Make and share this Salsa Vinagreta recipe from Food.com.
Provided by Iowahorse
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- let set in fridge 20 min.
- Serve.
- Makes about 2 cups.
Nutrition Facts : Calories 97.8, Fat 5, SaturatedFat 0.7, Sodium 592.4, Carbohydrate 12.9, Fiber 3.2, Sugar 6.8, Protein 2.3
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
SNAPPY SOUTHWEST SALSA VINAIGRETTE
Make and share this Snappy Southwest Salsa Vinaigrette recipe from Food.com.
Provided by Berts Kitchen Witch
Categories Salad Dressings
Time 20m
Yield 2-3 cups
Number Of Ingredients 11
Steps:
- Mix together the first 5 ingredients in a large mixing bowl.
- Whisk to combine.
- SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
- Add in jalapeños and salsa, whisking to combine.
- Season with sea salt and black pepper, to your tastes.
- Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
- Shake well before using after it has been stored.
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- Begin by slicing your picanha into steaks going from edge to edge instead of top to tail. Once sliced, carefully form them into a “C” shape and skewer them onto the skewers. Once they are on the skewers, lather in oil and generously season with the Garlic Salt. Add more salt thank you might think as the fat will render and you will lose some salt in the process of cooking.
- Add your skewers between the two coal beds and begin cooking. Cook for about 15 minutes until they are 120F internal for medium rare. Rotate them every 2-3 minutes to prevent flare up and so they cook evenly. Make sure to cook off some of the fat layer if you desire too! If you do get flare ups, dose the fire with water or add a foil bin with ¼ inch of water at the bottom to catch the oil drippings. Once the steaks are done, pull them off and let them rest for 8 minutes.
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