Cilantro Lime Jalapeño Vinaigrette.

 

 

This dressing recipe is my absolute favorite… hands down!  It has just a bit of a kick for impact.  Refreshing, zesty… LOVE LOVE LOVE it!

Ingredients:

3 tbl of Extra Virgin Olive Oil
2 tbl of red wine vinegar
2 tbl of freshly squeezed lime juice
1/2 jalapeño, diced up with seeds
2 cloves of garlic, peeled
1 tsp of a good Dijon mustard
1/8 tsp of honey
Fresh ground pepper
Pinch of salt
1/2 tsp of ground cumin
1 handful of cilantro leaves, washed with stems removed

If you have a hand immersion blender, add everything except for the cilantro leaves and blend until creamy.  Then add the cilantro.  Blend until combined.  Serve with your favorite fish, salad, chicken or pork.

— Knead to Cook

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12 Comments

    1. Thank you Serena! They are my favorites too. Every time I make this dressing, there isn’t a drop of leftovers. Can’t wait to hear what you think of it. Have a wonderful day my sweet friend!! oxoxo

  1. I always make my own salad dressings and vinaigrette’s. I was in the mood for a citrus vinaigrette, but I was out of oranges. So I looked for a jalapeño vinaigrette because I had a jalapeño and some cilantro. I found your blog; man am I glad I did. I really loved this – I changed it up slightly, only because I didn’t have red wine vinegar. I love to cook and I’m going to look at some of your other posts and try some of your recipes. You’ve even got me thinking about doing a food blog too. Love your site. Thanks for this recipe.

  2. I was lookimg for a recipe with jalepenos–Wow! This vinaigrette is awesome. My family raved about my salad with this dressing. Has a great kick but not too spicy. I absolutely love this. Delicious !! Making it again tonight. 😉

    1. That’s awesome to hear! I’ve found that the spice level is so dependent upon the jalapeño (some being more mild than others) but it is a favorite here too! oxo

  3. Made this tonight and boy is it oh so delicious!!! Question: how do I store this? I’m afraid if I put in fridge the oil will cogeal… Thanks!

  4. I used this to make a southwestern Kale salad. It was perfect. I did halve the jalapeño and it was plenty spicy.