Jalapeno vinaigrette is quick and simple to make and has rich flavors. Additionally, it's incredibly delicious and endlessly customizable. I'll show you, how this spicy vinaigrette is great on salads, sandwiches, wraps, or lettuce cups.
Recently, we have been on the hunt for spicy salad dressings. Since jalapeno grows in our backyard, we have started exploring more ways to use it. This Jalapeno vinaigrette is one of our latest findings, and we are really proud of it.
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About This Jalapeno Vinaigrette
Making a spicy vinaigrette is not as complicated as you think(like my favorite jalapeno cilantro dressing). You need just 10 minutes. Also, discard the seeds and the pith of the jalapeno to your spice tolerance.
Do you like the robust flavors of jalapeno and are worried about how to adjust spice levels? No problem. We will dig deeper into this topic in more detail in the following section.
What Does This Taste Like?
This jalapeno vinaigrette brims with olive oil and lime juice, with the bright flavors of jalapeno and cilantro. This is mildly heated and can be customized to low heat or fiery heat. Either way, it tastes excellent.
Moreover, this straightforward dish fits on BBQ nights, picnics, family dinners, and cookouts as well.
The Ingredients
- Olive oil. The star ingredient in this spicy jalapeno vinaigrette recipe. It's rich in monosaturated fats, antioxidants, and anti-inflammatory properties. To know more about its benefits, check out here.
- However, you may substitute with Greek yogurt to cut down on calories.However,t note tha, swapping affects the texture and color of the vinaigrette.
- Jalapeno. I removed most of the seeds and pith to keep the heat moderate. If you prefer, you may leave some seeds on. This will not heavily impact the overall taste except the heat.
- Lemon juice. The best ingredient that associates well with the chili peppers. The sourness brings everything together and gives an addictive punch.
- White wine vinegar. Just a little to balance the lemon juice; it's mild but worthwhile.
- Cilantro. A refreshing flavor buster that tingles the tongue. Further, it finishes up the vinaigrette with a bright, appetitive 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 olive oil combines with lime juice, forming a smooth, creamy texture.
- Transfer to a bowl, and serve.
The Recipe Tips And Tricks
- Always wear gloves while chopping jalapeno to avoid any skin irritation.
- The seeds determine the spiciness of the jalapeno vinaigrette. So, decide how much is needed to suit your palate.
- Remove all the seeds and the white membrane if you are sensitive to the heat.
- The olive oil and the lime juice have to emulsify well for the best texture(Emulsification is the process of oil and water).
- So, pulse the blender till the olive oil and the wet ingredients blend well.
- If you have stored roasted or frozen jalapenos, feel free to use them.
Best To Serve With
- As a salad dressing. Drizzle over the salad, like spicy kale salad or fresco salad.
- As a dip, it is pleasing on nachos, chips, crackers, and other salty appetizers.
- Taco. It would be a delicious option to serve as a topping over seafood tacos.
- Sandwiches and burgers. This spicy vinaigrette converts regular dishes into an awesome meal. Get ready for the change!
- Grilled and BBQ. The jalapeno vinaigrette pairs excellently with BBQ meat or grilled chicken.
Variations
- Low-calorie. Olive oil increases the calorie factor in this spicy lime vinaigrette recipe. Hence, reduce the amount of olive oil with yogurt. Adding yogurt will alter the taste and texture, but notably, it will be a pleasing variation.
- Low-heat. Instead of jalapeno, you may use mild pepper varieties like serrano peppers.
- Mint. Add in a few fresh leaves of mint, and the freshness it brings is impeccable.
Frequently Asked Questions
Once made it is tough to take away all the heat. However, add a blob of butter to mellow down the heat. Plus, add sugar to hide the spiciness.
Yes, this jalapeno vinaigrette recipe is adaptable to other fresh peppers as well.
Yes, if it is available.
Other Jalapeno Recipes,
Printable Recipe Card
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
- Always wear a gloves while coring the jalapeno.
- Remove the seeds and the white membrane for less spice.
- Remove the seeds and leave the pith for a spicy version.
- Leave the pith and some seeds on for hot and spicy jalapeno vinaigrette.
- Make ahead. This jalapeno vinaigrette is a make-ahead-friendly recipe. When planning for a party or a family dinner, make a day prior and refrigerate in an air-sealed container. Then, leave it over the kitchen counter for 2-3 hours to make it return to room temperature.
- To refrigerate. You may refrigerate the leftovers in an airtight container for up to 3 days.
- To freeze. It is good to use up to 2 months when frozen.
- To thaw: Let the frozen dish thaw overnight in the refrigerator. Then, leave it on the kitchen counter for 2-3 hours until the olive oil melts to room temperature. Alternatively, microwave for 20 seconds in intervals until it is room temperature.
- To reuse. Always whisk again before serving to make the liquid creamy.
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!