This is a tangy, sweet dressing with a hint of lingering heat that makes you want to keep eating just one more bite. My husband was working out of town last week and he texted me one night to tell me about a fantastic jalapeño vinaigrette from one of the restaurants he visited. His only dinner request this week was that I try to figure out how to make it. Consider it done. He was a very happy camper with dinner last night!
I served this dressing with a huge chopped vegetable salad loaded with chicken, cheese, hard boiled eggs and just about anything else I could think of adding to it. I offered my boys ranch dressing for their salads, thinking that they might not want to try this one. However, two of them surprised me by liking this dressing every bit as much as the adults did.
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/4 cup light flavored olive oil
- 1/4 teaspoon kosher salt
- 2-4 small jalapeño peppers halved with stem and seeds removed
- Place the lime juice, vinegar, honey, oil and salt in the blender. Add 2 jalapeño peppers and puree until mostly smooth. Taste and add more jalapeños according to however much heat you like. Pour into a jar and refrigerate until needed. Shake well before drizzling over your favorite salad. Enjoy!
Start with just 1-2 peppers and taste the dressing before adding any additional peppers. (My peppers were very mild, so I was able to use 4 peppers in the dressing without making it too spicy.) Keep in mind that the heat will increase as the flavors chill together in the refrigerator. If you are making the dressing a day or two in advance, it will grow hotter over time.
ONE YEAR AGO TODAY: Ranch Potato Salad with Bacon and Eggs
TWO YEARS AGO TODAY: Classic Chicken Marsala
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