Jalapeno vinaigrette is quick and simple to make that explodes with rich flavors. Additionally, it's incredibly delicious and endlessly customizable. And great on salads, sandwiches, wraps, or the lettuce cups.
Recently, we are always on the hunt for spicy dressings for the salad. Having jalapeno grows in our backyard, started exploring more ways to use it. And this Jalapeno vinaigrette is one of our latest findings that we are really proud of.
I heard people saying they love the chili peppers and keep avoiding them worrying about handling the heat.
Why stay away from these adorable nature's gifts while there are numerous ways to enjoy them without being hurt. Check this Jalapeno recipes collection for more ideas.
Making a spicy vinaigrette is not complicated at all as you think. You need just 10 minutes of time and discard the seeds and the pith of the jalapeno to your spice tolerance. You like the robust flavors of jalapeno and worried about how to adjust spice levels? no problem, we will dig deeper into this topic more in detail in the following.
How does this taste like?
This jalapeno vinaigrette brims with olive oil, lime juice, with the bright flavors of jalapeno and cilantro. This is mildly heated and can be customized to low heat or fiery hot. Either way, it tastes excellent.
Moreover, this straightforward dish fits on BBQ nights, picnics, family dinner, and cookouts as well.
The key ingredients
Olive oil. Star ingredient in this spicy jalapeno vinaigrette recipe. It's rich in monosaturated fats, antioxidants, anti-inflammatory properties. To know more about its benefits, check out here.
However, you may substitute with Greek yogurt to cut down calories. But make a note that, swapping affects the texture and color of the vinaigrette.
Jalapeno. I wanted to keep the heat moderate by removing most of the seeds and the pith. If you prefer, you may leave some seeds on. This will not heavily impact on the overall taste except the heat.
Lemon juice. Best ingredient that associates well with the chili peppers. In fact, 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
In a food processor jar or a blender jar, add olive oil, lemon juice, white wine vinegar, jalapeno, fresh cilantro, and salt.
Blend until olive oil combines well with lime juice and forms a smooth creamy texture.
Transfer to a bowl, and serve.
- 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.
- If you are sensitive towards the heat, remove entire seeds and the white membrane.
- The olive oil and the lime juice have to emulsify well for the best texture(Emulsification is the process of oil and water combining together).
- So, pulse the blender till olive oil and the wet ingredients blend well.
- If you have stored roasted or frozen jalapenos, feel free to use them as well.
Best to serve with
- As a salad dressing. Drizzle over the salad like spicy kale salad, or fresco salad.
- As a dip. Plays as a pleasing dip for nachos, chips, crackers, and other salty appetizers.
- Taco. It would a delicious option to serve as a topping over seafood tacos.
- Sandwiches and burgers. This spicy vinaigrette converts regular dishes to an awesome meal. Get ready for the change!
- Grilled and BBQ. The jalapeno vinaigrette pairs excellent when served with BBQ meat or grilled chicken. The following are my personal picks, cedar plank grilled salmon, cedar grilled lemon chicken.
Make ahead and storing tips
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 them return to room temperature.
To refrigerate. You may refrigerate the leftover in an airtight container to store up to 3 days.
To freeze. It is good to use up to 2 months when frozen.
To thaw. Let it thaw the frozen dish overnight in the refrigerator. And leave it in the kitchen counter for 2-3 hours until the olive oil melts to the 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.
Low-calorie. The olive oil increases the calorie factor in this spicy lime vinaigrette recipe. Hence, reduce the amount of olive oil with yogurt. But adding yogurt will alter the taste and the texture, but notably a pleasing variation.
Low-heat. Instead of jalapeno, you may use mild pepper varieties like serrano peppers.
Mint. Add in few fresh leaves of mint, and the freshness it brings is impeccable.
The recipe FAQ
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.
- 1/2 cup olive oil
- 1 jalapeno
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1/4 cup cilantro
- 2 tbsp Dijon mustard
- 1/4 tsp salt or as required
- In a blender jar, add all the ingredients.
- Pulse until the olive oil combines with the lemon juice and forms a creamy texture.
- Transfer to a serving bowl and serve as a dip.