Honey Lime Jalapeño Vinaigrette Recipes

HONEY-LIME VINAIGRETTE

Steps:

• Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil and canola oil into the juice mixture while blending to emulsify the oil into the juice.

JALAPEñO-LIME VINAIGRETTE RECIPE

Steps:

• 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!

JALAPENO VINAIGRETTE

Steps:

• In a nonstick saucepan, roast the jalapenos over high heat until the skins char. Turn the heat off, cover the pan, and set aside for 5 minutes.
• Peel the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
• Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whisk in the olive oil.

JALAPEñO LIME VINAIGRETTE

Steps:

• Wearing rubber gloves, seed and chop jalapeño. In a blender blend jalapeño, lime juice, sugar, and salt and pepper to taste 1 minute. With motor running, add oil in a stream and blend 30 seconds, or until emulsified. Vinaigrette keeps, covered and chilled, 3 days.