Lime-Jalapeno Vinaigrette

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

Ready In:
10mins
Yields:
Units:

ingredients

directions

  • Combine garlic, shallots, jalapenos, and lime juice.
  • Whisk in oil.
  • Season with salt.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Dancer
Contributor
@Dancer
Contributor
"If you let this sit in the refrigerator for a few hours, the flavor is amazing."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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.
    Reply
  2. Dancer
    If you let this sit in the refrigerator for a few hours, the flavor is amazing.
Advertisement