2bunchescilantro About 2 cups chopped and loosely packed, no stems.
2-3clovesgarlic Use garlic press or dice small
¼cupseasoned rice vinegar
2tablespoonred wine vinegar
¾ cup+ 2 tbspextra virgin olive oil
¼teaspoonblack pepper
saltto taste
¼teaspoonOptional: crushed red pepper
Instructions
Cut off cilantro stems and loosely chop cilantro.
Press or dice your garlic.
Combine all ingredients in blender or food processor and combine thoroughly.
Notes
Leftovers and Storage: This dressing will last refrigerated for 4-5 days. Be sure to store in an air tight container.
Cilantro Stems: This recipe calls for 2 bunches cilantro without the stems. However, if you have a very high powered blender or food processor, you can use one bunch and use the stems.