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Small glass jar with hinged lid open, filled with green jalapeno dressing.
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5 from 3 votes

Jalapeño Lime Vinaigrette Recipe

Creamy, tangy, spicy and sweet — this Jalapeño Lime Vinaigrette recipe is all that and then some!
*Makes about 1 ½ cups
Prep Time15 minutes
Total Time15 minutes
Course: Condiments
Cuisine: Mexican
Keyword: great for salads, unique dressings
Servings: 20
Calories: 57kcal

Equipment

Ingredients

  • 2 (3 to 4-inch) roasted jalapeño peppers seeded (just shy of ½ cup once chopped)
  • ½ cup fresh lime juice (from about 2 to 3 large limes)
  • tablespoons honey
  • 1 teaspoon ground cumin
  • ½ teaspoon ground oregano
  • ¾ teaspoon Kosher salt
  • a few turns freshly ground black pepper
  • ½ cup extra virgin olive oil

Instructions

  • Roast, peel and chop the peppers. Turn on the broiler and line a baking sheet with foil. Wash and dry the peppers, slice them in half vertically and use a teaspoon to remove the seeds. (Leave some of the seeds for more heat.) Place them, round side up, on top of the foil. Place the sheet pan a few inches beneath the broiler and let them char. This should likely take less than a minute. Remove them from the oven, let them cool for a few minutes, and then use the back of a knife or your fingers to peel the skin off. Roughly chop them and add them to a blender.
  • Add remaining ingredients and blend. Add the lime juice, honey, cumin, oregano, salt and pepper to the blender. Blend until it's smooth. Then add the oil and blend again for a few seconds.

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 88mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 0.1mg