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Makes about 1 cup
- Two 2-inch strips of lime zest (colored rind only), ¼ inch wide
- 2 ½ tablespoons freshly squeezed lime juice
- 2 small cloves garlic, peeled and roughly chopped
- ½ fresh chile serrano, seeded and roughly chopped
- 1 ½ tablespoons chopped fresh cilantro
- 2/3 cup vegetable oil or olive oil
- 3 tablespoons crumbled feta cheese
- Salt, about ½ teaspoon depending on the saltiness of the cheese
In a blender, whiz all ingredients until smooth. Taste for salt. Cover and refrigerate.
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