Recipe by Dancer^
If you let this sit in the refrigerator for a few hours, the flavor is amazing.
Top Review by Crabzilla
Thanks Dancer, this is a great vinaigrette! I tweaked it just a bit by adding an extra 2 tablespoons of fresh lime juice, and I did not de-seed the two LARGE jalepenos. We are gluttons for taste-bud punishment and adore hot and spicy food! I did add some freshly ground black pepper and a fair amount of salt, but that's my taste. I wasn't sure if the recipe called for two whole shallots bulbs or two shallot "cloves", so I used one entire shallot bulb. Pulsed everything in my little Black & Decked mini-chopper and let set in the fridge for about 4-5 hours. Came out great. Tossed it with a spring mix of various baby greens/radicchio and served it as a side with some stuffed Anaheim chile rellenos. Definitely a keeper for us.