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.