Note: Vegetable stock can be thickened by bringing it to a boil and slowly whisking in a slurry of cornstarch and cold water. Simmer the stock until it is thick enough to coat the back of a spoon. Cool before combining with other ingredients.

Ingredients 1 ½ jalapeño 1 tsp. chopped garlic ½ Tbsp. chopped shallot ½ cup cilantro 1 cup rice vinegar ½ cup New Mexico Red Chile Purée (Mae Ploy Sweet Chile Sauce may be substituted) 20 fl. oz. thickened vegetable stock 1 Tbsp. toasted cumin seed 2 Tbsp. extra virgin olive oil

Directions:

Combine all ingredients except for olive oil.
Blend until all ingredients are completely incorporated.
Drizzle in the olive oil.