Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Tomatoes; cored, halved, and grilled |
| 1 \N | Egg yolk |
| 1 \N | Jalape¤o chile pepper, halved |
| ⅓ bunch | Cilantro |
| 3 tablespoons | Lime juice, freshly squeezed |
| 4½ tablespoon | Dijon mustard |
| 2 teaspoons | Ground cumin |
| 1½ cup | Salad oil |
| \N \N | Salt (to taste) |
| \N \N | Pepper (to taste) |
In a food processor place the tomatoes and pur‚e them. Add the egg yolk, jalape¤o chile pepper, cilantro, lime juice, mustard, and cumin. Blend the ingredients together until the mixture is smooth.
With the food processor running on low, very slowly dribble in the oil. Add the salt and the pepper Makes 2-½ cups