How to Make Chef John's Quick Cowboy Caviar

Ingredients

• 1/4 cup Avocado Oil (extra virgin, cold‑pressed)
• 2 tablespoons Rice Vinegar (unseasoned)
• 1 large Lime (juiced, about 2 tablespoons)
• 1 clove Garlic (freshly minced)
• 1/4 teaspoon Garlic Powder (adds depth)
• 1/2 teaspoon Salt (kosher or sea salt)
• 1 teaspoon Sugar (balances acidity)
• 1/2 teaspoon Ground Cumin (toasted for extra aroma (optional))
• 1/2 teaspoon Smoked Paprika (adds smoky depth)
• 1/4 teaspoon Ground Chipotle (adjust to heat preference)

Instructions

1. Gather and Measure Ingredients

   Measure 1/4 cup avocado oil, 2 tbsp rice vinegar, juice of the lime, and set aside the minced garlic, garlic powder, salt, sugar, cumin, smoked paprika, and chipotle powder.

   Time: PT2M

2. Combine Oil and Vinegar

   In the mixing bowl, whisk together the avocado oil and rice vinegar until a light emulsion forms.

   Time: PT1M

3. Add Lime Juice

   Slowly drizzle the lime juice into the bowl while whisking continuously to keep the mixture emulsified.

   Time: PT1M

4. Incorporate Aromatics and Seasonings

   Stir in the minced garlic, garlic powder, salt, sugar, ground cumin, smoked paprika, and ground chipotle. Whisk until evenly combined.

   Time: PT2M

5. Final Emulsion and Rest

   Give the dressing one last vigorous whisk, then let it sit for 1‑2 minutes to allow flavors to meld.

   Time: PT1M

6. Serve or Store

   Transfer the dressing to a jar with a tight‑fitting lid. Use immediately on salads, seafood, or as a dip, or refrigerate for later use.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

2g

Fat

13g

Fiber

0g