Jalapeno Garlic Vinaigrette Recipes

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Seared Scallops with Jalapeno Vinaigrette image

This is an incredibly basic but extremely versatile dressing.

Provided by Chef John

Categories Seafood Shellfish Scallops

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

1 large jalapeno pepper, seeded and membranes removed
¼ cup rice vinegar
¼ cup olive oil
¼ teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
12 large fresh sea scallops
1 pinch sea salt
1 pinch cayenne pepper
2 oranges, peeled and cut in between sections as segments

Steps:

Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g

JALAPENO VINAIGRETTE

Jalapeno Vinaigrette image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes 3/4 cup

Number Of Ingredients 6

Ingredients

3 jalapeno peppers
1 tablespoon coarsely chopped cilantro
1 tablespoon coarsely chopped shallots
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil

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.

JALAPENO GARLIC VINAIGRETTE

Jalapeno Garlic Vinaigrette image

This recipe is from one of my chef instructors from school. He has his own restaurant and this is his excellent house dressing.

Provided by Chef Johnnie

Categories Salad Dressings

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 jalapeno peppers (seeds and veins removed)
4 garlic cloves (peeled)
3 limes, juice of, only
2 tablespoons parmesan cheese
1 1/2 tablespoons Dijon mustard
1 bunch fresh cilantro
2/3 cup extra virgin olive oil
salt and pepper

Steps:

Put all ingredients except oil in a food processor or blender.
Mix until uniform texture is reached.
Drizzle the oil in last, very slowly.
Check salt and pepper seasonings.

Nutrition Facts : Calories 350.4, Fat 37.1, SaturatedFat 5.4, Cholesterol 2.2, Sodium 106.6, Carbohydrate 5, Fiber 1, Sugar 1.2, Protein 1.8

LIME-JALAPENO VINAIGRETTE

Lime-Jalapeno Vinaigrette image

Make and share this Lime-Jalapeno Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Salad Dressings

Time 10m

Yield 1/2 c.

Number Of Ingredients 6

Ingredients

2 cloves garlic, minced
2 shallots, minced
2 jalapenos, minced
3 tablespoons lime juice
1/4 cup olive oil
salt

Steps:

Combine garlic, shallots, jalapenos, and lime juice.
Whisk in oil.
Season with salt.

Nutrition Facts : Calories 1070.1, Fat 108.5, SaturatedFat 15, Sodium 16.2, Carbohydrate 28.5, Fiber 2.2, Sugar 3.6, Protein 3.9

JALAPEñO LIME VINAIGRETTE

Jalapeño Lime Vinaigrette image

Categories Quick & Easy Low Sodium Salad Dressing Lime Jalapeño Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

Ingredients

a 2-inch fresh jalapeño chile
1/3 cup fresh lime juice
1 tablespoon sugar
1 cup canola oil

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.

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