Creamy, tangy, spicy and sweet — this Creamy Roasted Jalapeno-Lime Vinaigrette is all that and then some! I want this on my salad.
I want fish or chicken marinating in it.
I want it mixed into rice, quinoa or couscous.
I want to spoon it over broiled salmon.
I want to stir it into softened butter and melt it over grilled steak.
(Truth be told, I somehow thought the above might sound like Dr. Seuss poem, but it just never did.)
This Creamy Roasted Jalapeno-Lime Vinaigrette is simply delicious and can be used in tons of different ways.
I made a double batch a week or so ago, and have loved having it at the ready. It will last in a tightly sealed container in the refrigerator for up to a month!
Tonight I’m making Chopped Chicken-Apple Salad with it. I’ll let you know how it goes over tomorrow. 🙂
- 2 jalapeño peppers (3 to 4-inches each), roasted, peeled & seeded (Here’s How to Roast & Peel a Pepper)
- ¼ cup plus 1 tablespoon fresh lime juice (from about 3 large limes)
- 2 tablespoons honey
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- a few turns freshly ground black pepper
- ¾ cup extra virgin olive oil, divided
- Roughly chop the roasted, peeled and seeded jalapeño peppers, and add them to a (12 to 16-ounce) wide, tall jar or ideally a 16-ounce pyrex measuring cup. (Here's How to Roast and Peel a Pepper.)
- Add the lime juice, honey, cumin, oregano, salt, cinnamon, pepper and ¼ cup of the oil to the jalapeños and then use an immersion (hand) blender to blend it until it's as smooth as possible. (You can also do this in a standing blender, but you might need to add more of the oil at this stage to give it enough liquid to blend.)
- Now whisk in the remaining ½ cup of oil. And it's ready!