Go Back
–+ servings
Jalapeno vinaigrette recipe is quick and simple to make that explodes with rich flavors. Plus, it's incredibly tasty and adjust the spice level to your preference.
Print

Jalapeno Vinaigrette

Spicy, bold, and zesty, this Jalapeño Vinaigrette is perfect for salads or tacos! Quick, easy, and adjustable heat—ready in just 10 minutes!
Course Dips and sauces
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 247kcal
Author Sujatha Muralidhar

Equipment

  • Blender
  • Measuring cups and spoons

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.

Nutrition

Calories: 247kcal | Carbohydrates: 1g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 232mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 7mg | Calcium: 4mg | Iron: 1mg