Ingredients
Scale
- 2 limes
- 1 jalapeño
- 4 tbsp. olive oil
- 2 tbsp. coconut aminos
- 1 tbsp. garlic powder
- 1 tsp. red pepper flakes
- 1 small handful of cilantro
- 8–10 turns on the sea salt grinder
- 8–10 turns on the peppercorn grinder
Instructions
- Using a citrus zester or fine cheese grater, zest both limes and add to a medium mixing bowl.
- Juice both limes, and add the juice to the bowl. To get the most juice out, warm the limes in your hands for a minute and roll them around on the counter to soften them before juicing. I use this lime juicer
- Chop off the jalapeño stem and add the whole thing to the bowl. (If you don’t like spicy food, you can remove the seeds and membrane.)
- Add the remaining ingredients to the bowl.
- Use a high-powered blender, such as a NutriBullet, or an immersion blender until smooth.
