Use this sauce when making Cesar's Poached Salmon with Cilantro Cumin Vinaigrette Salad (see recipe links below). It's also great on all kinds of meat, potatoes and fish. Store in the fridge but serve at room temperature.

Toss the cilantro leaves, garlic and jalapeños in a medium bowl with 1/2 teaspoon of the salt and 2 tablespoons of the oil. Let stand for 20 minutes.

Place the mixture in a food processor and process to a paste. With the machine running, add the remaining 3/4 cup oil. Mix in the cumin and lime juice. Taste and adjust the seasoning.