Curry Leaf Lime Vinaigrette

Ingredients

• 20 garlic cloves
• 4 tbsp chopped pealed ginger
• 120 curry leaves
• 4 tbsp chopped jalapeños or serranos.
• 1 C lime juice
• 2 tsp sugar
• 3 C canola oil
• Salt

Procedure

1. Blanch the garlic in boiling water for 20 seconds three times, using fresh water each time.
2. Place ingredients and a portion of the oil in a blender and puree.
3. Slowly add the rest of the oil to form an emulsion.