Mexican Vinaigrette - cooking recipe

Ingredients

1 cup extra virgin olive oil
1/3 cup cider vinegar
1/3 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 avocado, pitted and peeled
1 tablespoon chopped pickled jalapeno pepper, slices (more or less to taste)

Preparation

Combine all ingredients in a blender or food processor and puree until smooth.
If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.