A versatile spicy condiment…
The first time you make this jalapeño lime vinaigrette, it’ll probably be for a salad. But the minute you taste it, you’ll see there’s a lot more potential than greens for this yummy spicy dressing. It’s delicious as a marinade for fish (whether grilled or as a topper for fish tacos) and it’s a real flavor booster for grilled chicken (we especially like it as a alternative spicy dipping sauce for chicken satay).
If you want a step up in heat, you can try this recipe with serrano peppers instead of jalapeños. They have a similar bright, grassy flavor, but with a noticeable heat jump (but still within a medium-heat, eatable range).
Jalapeño Lime Vinaigrette
- 6 tablespoons lime juice
- 1 jalapeño pepper stemmed, seeds removed
- 2 tablespoons cilantro leaves
- 2 teaspoons honey
- Salt and pepper to taste
- Using a blender or food processor, blend all ingredients until smooth.
- Add additional salt and pepper to taste once blending is complete.
- Use immediately or pour into an airtight container and refrigerate for up to two weeks. Note, the vinaigrette will increase in spiciness as it ages.
Want a hotter version? Try this recipe with serrano peppers - they range from 10,000 to 23,000 Scoville heat units which is a definite step up from the jalapeño (2,500 - 8,000 SHU). Serranos tend to be smaller, but with the heat increase start with a 1:1 substitution. Add more after a taste test.
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