Creamy Roasted Jalapeno-Lime Vinaigrette Recipe

Creamy, tangy, spicy and sweet — this Creamy Roasted Jalapeno-Lime Vinaigrette is all that and then some!Roasted Jalapeno Lime Vinaigrette Recipe -- 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.)

Roasted Jalapeno Lime Vinaigrette Recipe -- Creamy, tangy, spicy and sweet — this Creamy Roasted Jalapeno-Lime Vinaigrette is all that and then some!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. 🙂

5.0 from 3 reviews
Creamy Roasted Jalapeno-Lime Vinaigrette Recipe
 
Prep time
Total time
 
Makes about 1 cup
Ingredients
  • 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
Instructions
  1. 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.)
  2. 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.)
  3. Now whisk in the remaining ½ cup of oil. And it's ready!

 

Save

Save

Save

Save

Save

Save

Save

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: