10 minute magic cilantro, lime, and chili vinaigrette
"magic" because it takes so little time but has a big pop of flavor, this bright, mildly spicy dressing is gorgeous on all types of salads, especially hearty ones such as bean, potato, or pasta types . but keep it in mind for meat and fish, too . if you want to amp up the heat level, double the amount of jalapeno . the recipe, which makes 1 1/4 cups, is a yummly original created by martha holmberg https //www.yummly.com/dish/author/martha holmberg .
finely grated lime zest, jalapeno chili, garlic, salt, sugar, fresh cilantro, fresh lime juice, extra virgin olive oil
- 0.5 teaspoon finely grated lime zest
 - 0.5 jalapeno chili
 - 1.0 clove garlic
 - 0.2 teaspoon salt
 - 0.5 teaspoon sugar
 - 1.0 cup fresh cilantro
 - 0.2 cup fresh lime juice
 - 0.8 cup extra virgin olive oil

- put lime zest, chili, garlic, and salt and sugar in a food processor or blender.
 - pulse until chili is finely chopped.
 - if you're using a blender, stop to stir ingredients a few times if needed.
 - add cilantro and pulse until finely chopped.
 - scrape down sides of processor or blender with a rubber spatula.
 - add lime juice.
 - with processor or blender running, slowly pour in olive oil.
 - process until dressing is creamy.
 - adjust seasoning, adding more salt or sugar to taste if you like.
 - serve vinaigrette on mixed green salads, roasted vegetable salads, tomato salads, steamed new potatoes, white beans, grilled or baked fish, grilled chicken breasts, and sliced grilled steak.
 - dressing keeps in refrigerator up to 1 week.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.5 teaspoon finely grated lime zest
- 0.5 jalapeno chili
- 1.0 clove garlic
- 0.2 teaspoon salt
- 0.5 teaspoon sugar
- 1.0 cup fresh cilantro
- 0.2 cup fresh lime juice
- 0.8 cup extra virgin olive oil

 ### Assistant: The ingredients you'll need are:
- 0.5 teaspoon finely grated lime zest
- 0.5 jalapeno chili
- 1.0 clove garlic
- 0.2 teaspoon salt
- 0.5 teaspoon sugar
- 1.0 cup fresh cilantro
- 0.2 cup fresh lime juice
- 0.8 cup extra virgin olive oil


You can follows these steps to make the recipe:
- put lime zest, chili, garlic, and salt and sugar in a food processor or blender.
- pulse until chili is finely chopped.
- if you're using a blender, stop to stir ingredients a few times if needed.
- add cilantro and pulse until finely chopped.
- scrape down sides of processor or blender with a rubber spatula.
- add lime juice.
- with processor or blender running, slowly pour in olive oil.
- process until dressing is creamy.
- adjust seasoning, adding more salt or sugar to taste if you like.
- serve vinaigrette on mixed green salads, roasted vegetable salads, tomato salads, steamed new potatoes, white beans, grilled or baked fish, grilled chicken breasts, and sliced grilled steak.
- dressing keeps in refrigerator up to 1 week.
- .

