Jalapeño Lime Vinaigrette
Servings 4 servings
Ingredients
- 6 tablespoons lime juice
- 1 jalapeño pepper stemmed, seeds removed
- 2 tablespoons cilantro leaves
- 2 teaspoons honey
- Salt and pepper to taste
Instructions
- 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.
Notes
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.