Lime-Jalapeno Vinaigrette

Total Time
10mins
Prep 10 mins
Cook 0 mins

If you let this sit in the refrigerator for a few hours, the flavor is amazing.

Ingredients Nutrition

Directions

  1. Combine garlic, shallots, jalapenos, and lime juice.
  2. Whisk in oil.
  3. Season with salt.

Reviews

(1)
Most Helpful

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.

Crabzilla January 28, 2005

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