Eosinophilic Esophagitis Friendly Cilantro-Lime Balsamic Rosemary Marinade
Total time10 min
Prep time10 min
Cook time0 min
4.6(7)
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Learn more →Ingredients
4 servings
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lime juice (from about 1 large lime)
- 1 tbsp balsamic vinegar
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 1 tbsp fresh rosemary, finely minced
- 2 cloves garlic, finely minced or pressed
- 1 tsp lime zest
- 1 tsp raw honey
- ½ tsp ground cumin
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Zest the lime directly into a small bowl, then squeeze in the juice. Add the balsamic vinegar, honey, cumin, salt, black pepper, and red pepper flakes, if using, and whisk until the honey is fully dissolved.
- 2
Add the minced garlic, chopped cilantro, and minced rosemary, then drizzle in the olive oil while whisking steadily until the marinade is cohesive and the oil is evenly incorporated.
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