Jalapeno vinaigrette is bold, flavorful, and incredibly delicious, with endless customization options. Follow me, and let's explore how this spicy vinaigrette is excellent on salads, sandwiches, wraps, or lettuce cups.
We have been trying many spicy salad dressing recipes recently, especially with jalapenos(why? thanks to my jalapeno plants). This Jalapeno vinaigrette (also this jalapeno cilantro dressing) is one of our latest findings; We are proud to introduce this recipe.
If you are like me and are trying to find your flavorful vinaigrette, this recipe is for you. And the making is not as complicated as you think. It just needs 10 minutes and a few simple ingredients.
If you enjoy the deep, smoky flavor of jalapeños but prefer a milder kick, don't worry-you can easily adjust the spice level to mild or medium to suit your taste.
Jump to:
Why You'll Love This Recipe
⭐️Hot and perfect for summer and fall salad.
⭐️Quick and budget friendly.
⭐️A perfect meal prepping and make-ahead friendly recipe!
Ingredients
- Olive oil works best in this recipe; however, you can substitute Greek yogurt(but note that the texture and color of this jalapeno vinaigrette differ).
- Jalapeno: I removed most seeds and pith to reduce the heat level. You can use the whole jalapeño with its seeds and pith or leave some in if you prefer a wholesome heat. For extra zing, add pickled jalapenos.
- Lemon juice: Its rich sourness brings everything together and provides a zing to this dish.
- White wine vinegar: Add just a little to balance the lemon juice; it's mild but worth adding.
- Cilantro: It finishes the vinaigrette with a zesty touch and an appetizing green color.
How To Make Jalapeno Vinaigrette
- Add olive oil, lemon juice, white wine vinegar, jalapeno, fresh cilantro, and salt to a food processor or blender jar.
- Blend until the ingredients are combined, creating a smooth, creamy texture.
- Transfer to a bowl, and serve.
♨️How To Adjust The Heat Level
This Jalapeño Vinaigrette has a noticeable heat, even though we removed the seeds and pith from the jalapeños. However, depending on how you prepare the jalapeños, you can adjust the heat level from mild to moderate.
For mild heat, remove all the seeds and the white membrane. For a bolder kick, blend the jalapeños with their seeds and ribs.
Simply adjust the amount of jalapeño to suit your taste. Either way, it's delicious!
The Leftovers
- You can store the leftover jalapeño vinaigrette in the refrigerator for up to three days or in the freezer for up to two months.
- To thaw the frozen vinaigrette, transfer it to the refrigerator overnight. Then, let it sit on the kitchen counter for about two hours or until the olive oil returns to room temperature. Alternatively, you can gently defrost it in the microwave for 20 seconds.
- No reheating is necessary-use it chilled.
How To Use
- As a salad dressing, drizzle over the salad, like spicy kale salad or fresco salad.
- As a dip, it is pleasing on nachos, chips(like these spicy tortilla chips), fries(like these sweet potato fries), and other salty appetizers.
- Taco: It would be a delicious topping for seafood tacos, like these blackened Mahi Mahi tacos.
- Grilled and BBQ meat. The jalapeno vinaigrette pairs excellently with BBQ meat or grilled chicken.
FAQ
Once made, it is tough to remove all the heat. However, add a blob of butter to mellow down the heat. Plus, add sugar to hide the spiciness.
This jalapeno vinaigrette recipe is also adaptable to other fresh green chili peppers.
Yes, you can use jalapeno infused olive oil instead of the extra virgin olive oil in this recipe.
If you're not a fan of cilantro, you can swap it for parsley, basil, or even green onions for a fresh twist. Each addition has a unique taste, texture, and flavor profile.
More Jalapeno Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Vinaigrette
Ingredients
- ½ cup olive oil
- 1 jalapeno
- 2 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ¼ cup cilantro
- 2 tablespoon Dijon mustard
- ¼ teaspoon salt or as required
Instructions
- In a blender jar, add all the ingredients.
- Pulse until the olive oil combines with the lemon juice and forms a creamy texture.
- Enjoy serving as dreassing over salad or as a quick marinade for meat.
Notes
- Adjust the heat by removing the jalapeño seeds and membrane for mild spice or blending them in for a bolder kick. Pickled jalapeños add extra zing!
- Swap cilantro with parsley, basil, or green onions for a different flavor profile. You can also use jalapeño-infused olive oil for added depth.
- Store leftover vinaigrette in the refrigerator for up to 3 days or freeze for up to 2 months in an airtight container.
- There is no need to reheat! Thaw the frozen vinaigrette in the fridge overnight, then let it sit at room temperature for 2 hours or microwave for 20 seconds to loosen the texture.
MJ says
I'm jealous that you have jalapeños growing in your yard! This vinaigrette turned out so flavorful and was easy to make. Thanks for the recipe!
pepperbowl says
Great to hear, MJ!
Michele says
My husband and I love spicy foods, including jalapenos, but I had never thought about including them in a vinaigrette. I made this recipe and I'm so glad I did. I served it alongside a taco salad, and both my husband and I loved it. I will be making this again and again.
pepperbowl says
Great to hear! Thank you Michele!
Tayler Ross says
I've made this vinaigrette several times and it always turns out perfectly. The best addition to any salad!
pepperbowl says
Thank you Tayler for sharing this kind review!
Beth says
I made this a few days ago, and so far I've used it on my salad and used it for dipping tortilla chips. It's so good!
pepperbowl says
Great to hear, Beth!
pepperbowl says
I’m so happy that it was a hit, Casey!