A turn on regular balsamic very, very interesting. Good level of strength and acidity, yet soft and almost colorless for special colored foods such as berries and hearts of palm.
In a nonreactive bowl, stir together the vinegar, sugar, cilantro, coffee, salt, and pepper until all the sugar has dissolved. Add the oil and whisk with a fork until thick and emulsified.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
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