This Jalapeño Lime Vinaigrette recipe is creamy, tangy, spicy and sweet. It will spruce up every salad, and can also enhance all sorts of meat, chicken and fish dishes. Jalapeño Lime Vinaigrette adds an explosion of amazing flavor to anything it’s added it, and it can be used in tons of different ways.
Different Uses for Jalapeño Lime Vinaigrette
- Of course salad is number one.
- Fish or chicken can be marinated in it.
- It’s delicious mixed into rice, quinoa or couscous. It’ll blow your mind!
- Spoon it over broiled salmon is fabulous!
- Make a compound butter with it. Simply mix it into softened butter. Then the butter can be used on toast, melted over steak or shrimp, you get the idea.
I made a double batch a week or so ago, and have loved having it at the ready, for the various ideas above.
Can you make this vinaigrette ahead of time?
Yes! It will last in a tightly sealed container in the refrigerator for up to a month. Next time I’m making a triple batch!
Tonight I’m tossing it with my Chopped Chicken-Apple Salad. It’s a fabulous combination because its spice perfectly balances the sweet ingredients in the salad.
What is the difference between a dressing and a vinaigrette?
- A standard vinaigrette typically has a ratio of three to one, oil to vinegar or another acidic ingredient — usually citrus juice. It’s almost always used on salads or as a marinade.
- A dressing is more of a sauce. It’s typically cold and is used to coat salads and some cold vegetables. Dressings are often based with thicker ingredients, like yogurt or mayonnaise.
- Personally, I find them to be fairly interchangeable. So I suppose I could have called this Jalapeño Dressing. With either name, it’s delicious! (Of course!)
I hope you enjoy this Jalapeño Lime Vinaigrette recipe, however you decide to use it!
Jalapeño-Lime Vinaigrette Recipe
- 2 (3 to 4-inch) roasted jalapeño peppers seeded
- 1/4 cup plus 1 tablespoon fresh lime juice (from about 3 large limes)
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- a few turns freshly ground black pepper
- 3/4 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 1/4 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 1/2 cup of oil. And it's ready!