Honey Lime Jalapeño Vinaigrette

28 Comments 4.9

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

This is a tangy, sweet dressing with a hint of lingering heat that makes you want to keep eating just one more bite. 

Honey Lime Jalapeño Vinaigrette recipe by Barefeet In The Kitchen

Honey Lime Jalapeno Vinaigrette

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.

Honey Lime Jalapeño Vinaigrette recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Honey Lime Jalapeño Vinaigrette

4.88 from 8 votes
Pin Print Review


  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ¼ cup light flavored olive oil
  • ¼ 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.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

ONE YEAR AGO TODAY: Ranch Potato Salad with Bacon and Eggs
TWO YEARS AGO TODAY: Classic Chicken Marsala

Filed under: , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

28 Comments Leave a comment or review

    Rate & Comment


  1. Bridget Blythe says

    Thank you, thank you, thank you I really wanted a healthy salad dressing for chicken fajita salad, can’t wait to try this!

  2. Jojo says

    I stumbled across this recipe and am so happy I did. This dressing is fantastic. It turned a basic salad with grilled chicken breast into something truly delicious. Thanks!5 stars

  3. Ketan K Patel says

    This recipe was amazing! I added a small garlic clove and a handful of cilantro. I didn’t have honey, so I added 2 teaspoons of sugar.5 stars

  4. Patty Duda says

    I am a Vermonter so used maple syrup in place of honey YUM !!! Thank you for this awesome dressing to add some heat to our 6 month winter !

  5. Claudia Keating says

    My jalapeños were very spicy so only used half of one and that made the vinaigrette extra thin. Otherwise …delicious!! I will definitely make this again.
    Thanks Mary4 stars