| | |

Cilantro Lime Vinaigrette

Jump to Recipe
PinterestYummly

This post may contain affiliate links. Read our disclosure policy.

There is a great Mexican restaurant here in Utah called Cafe Rio.  All their food on their menu is awesome.  Many of you may have tried my version of Cafe Rio’s Sweet Pork which is used in their tacos, tostadas, burritos, salads etc.  I have had the tostada their with the sweet pork and cilantro lime vinaigrette dressing.  I saw a recipe from one blogger at Favorite Family Recipes who said she felt she had the recipe figured out.  So I had to give it a try.

I think it was close but not exact.  However, even though it isn’t the exact Cafe Rio version, this dressing is still great.  I enjoyed it on a salad topped with Costa Vida Chicken.  The difference for me is I don’t think the balsamic vinegar is right.  It needs to be a different vinegar.  So, I have one other recipe on my list to try on from Our Best Bites.  I am hoping to try that version very soon and see how it compares.

Cilantro Lime Vinagrette Dressing | realmomkitchen.com

Here is what you need to make the

Cilantro Lime Vinaigrette

  • TOMATILLOS
  • CILANTRO
  • GARLIC
  • JALAPEÑO (CANNED, OPTIONAL IF YOU DON’T WANT SPICE)
  • LIMES
  • SUGAR
  • BALSAMIC VINAIGRETTE (I USED KRAFT LIGHT VERSION)
Cilantro Lime Vinagrette Dressing | realmomkitchen.com

Cilantro Lime Vinaigrette

Real Mom Kitchen

4.5 from 2 votes
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 2 tomatillos
  • ½ bunch cilantro
  • 2 cloves garlic
  • 1 Tbsp. diced jalapeño canned, optional if you don't want spice
  • Juice of 2 limes
  • 1 Tbsp. sugar
  • 1 cup balsamic vinaigrette I used Kraft light version

Instructions
 

  • In a food processor or blender, combine tomatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).
Tried this recipe?Let us know how it was!
Laura
4.50 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. Pingback: Chicken and Pasta with Cilantro Pesto | Taste and Tell
  2. Pingback: Chicken and Pasta with Cilantro Pesto |
  3. Pingback: Story Photographers » Personal Story: Pinterest Cooking

  4. I have a similar recipe served in a local restaurant here in Dallas, TX.
    2 32oz cans of whole peeled tomatoes
    1 TBS salt
    2 TBS granulated garlic
    2 TBS crushed red pepper
    1 tsp black pepper
    1 TBS vegetable oil
    7 bunches of cilantro (1 bunch to be chopped)
    Put all ingredients in food processor and blend well.
    This can be made hotter by adding some jalapeno.
    Even though it has the tomatoes, it is green like the one pictured.

    Reply

  5. We are a group of volunteers and opening a new scheme in our community. Your website provided us with valuable info to work on. You have done an impressive job and our whole community will be grateful to you.

    Reply

  6. I also love their vinaigrette and live in Utah. I do know that they use RICE VINEGAR in their vinaigrette… I am going to try this recipe using rice vinegar….
    Thanks for the starter recipe!!!

    Reply

  7. This is the first time I read about this kind of dressing, it’s look delicious!
    I have never seen this in mexican restaurant here in sardinia…
    i can’t find tomatillos here, can I substitute them with ripe tomatoes?

    Reply

    1. Mika,
      Sometimes you can find tomatillos at the grocery in cans. Don’t get the salsa verde (Embasa brand) because that is an actual salsa, which is great by the way. This recipe is calling for just the tomatillo. If you use regular tomatoes, you will not get the same recipe. Tomatillos are green and they come in little husks. Do you have a whole foods? or a store like that. Or try farmers markets. Around late July they should be coming out in the farmers markets. Good luck.

      Reply

  8. I’ve found a recipe for their house dressing, but I’ve never been able to fine this one, Thanks for posting it! I can’t wait to try it out! ;D

    Reply

  10. I just made the vinaigrette from OBB last night! Little bit of a warning… the rice vinegar seemed very strong. I will definitely try this version next time around. 🙂

    Reply

  11. Thank you, thank you, thank you! I love this dressing @ Cafe Rio, and look forward to trying it on a salad/tostada with the Costa Vida Chicken.

    Reply