Excellent with fish.
| ¾ teaspoon | Ground cumin |
| 5 tablespoons | Olive oil |
| 1 bunch | Green onions, chopped |
| ½ cup | Kokomo Culinary Verjus |
| ¼ cup | Chopped cilantro |
| 2 tablespoons | Fresh lime juice |
| ½ teaspoon | Hot Mexican chili powder, optional |
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Stir cumin in medium skillet over medium heat until aromatic, about 1 minute. Transfer to medium bowl.
Heat 1 tablespoon oil in same skillet over medium heat. Add green onions and saut� 2 minutes. Add to cumin.
Add remaining 4 tablespoons oil, verjus, cilantro, lime juice and chili powder (if desired) to bowl and whisk to blend. Season with salt and pepper.
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