This is my go to dressing for all things Mexican from Burrito Bowls to Taco Salads. It’s basically my salsa recipe, plus some olive oil to make it a vinaigrette.
This is great for #dinnerdoneby9am because you can make it in the morning for dinner that night, or up to a week ahead, and store in the fridge until you are ready to eat it.
-1 clove garlic
-1 can diced tomatoes with green chiles, drained
-5 roma tomatoes, seeded
-1/4 red onion
-juice of 1 lime
-1 Tbsp sugar
-1 tsp salt
-1/2 bunch cilantro
-1/4 c olive oil
Combine all ingredients in blender or food processor and whirl until everything is pureed and well mixed. Store in the refrigerator until ready to serve.
