This is a tangy, sweet Jalapeno Vinaigrette with a hint of lingering heat that you can't stop eating.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Condiment
Cuisine: American
Servings: 8
Calories: 78kcal
Ingredients
2tablespoonslime juice
2tablespoonsapple cider vinegar
2tablespoonshoney
¼cuplight flavored olive oil
¼teaspoonkosher salt
2-4small jalapeño peppershalved with stem and seeds removed
Instructions
Combine 2 jalapeño peppers, lime juice, vinegar, honey, oil, and salt in the blender. 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.
Notes
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 likely grow hotter over time.