1 ripe avocado, peeled, seeded and diced
1 tsp. minced garlic
1-1/2 tsp. salt
2 Tbl. freshly squeezed lime juice
2 Tbl. water
1 Tbl. rice wine vinegar
1 tsp. K-2 Keenan's Killer Mean Green Hot Sauce or to taste
6 Tbl. vegetable oil
1/4 cup fresh cilantro leaves
Place avocado, garlic, salt, lime juice, water, vinegar, K-2 and cilantro leaves in a blender or food processor. With the machine running, slowly drizzle in oil until a creamy emulsion forms. Transfer vinaigrette to a small bowl or squeeze bottle. Use immediately or refrigerate for up to 2 days.
Use with reckless abandon!