Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Lime-Cilantro Vinegreta

Aderezo de Limon y Cilantro

Makes 1 1/4 cup

Recipe from Season 7 Mexico - One Plate at a Time

Ingredients

3/4 cup vegetable oil, olive oil or a mixture of the two
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest (colored rind only)
1/2 cup packed cilantro, thick lower stems broken off
Fresh hot green chile to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped (optional)
1 scant teaspoon salt

Directions

Combine all ingredients in a blender jar and blend until smooth.  Taste and add more salt if you think it needs it - keeping in mind that dressings should be highly seasoned.  Pour into a jar, secure the lid and refrigerate until ready to use. Shake well immediately before use.

Recipes