Ingredients
- 6 scallions, pale and dark green parts only coarsely chopped
- 1 jalapeño, seeded and chopped
- 3 tbsp sherry vinegar
- 3 tbsp water
- 1 tsp honey
- 1/2 cup canola oil
- 3 tbsp chopped cilantro
- kosher salt and freshly ground pepper
Directions
1. In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve.
