Matthew Hoyles Jalapeno Dressing Recipes

JALAPENO RANCH SALAD DRESSING

Steps:

• Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
• Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

JALAPENO RANCH DRESSING

Steps:

• Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

SPICY JALAPENO COLESLAW

Steps:

• Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.
• Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.
• Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.
• Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

HONEY JALAPENO DRESSING

Steps:

• Place all ingredients into blender.
• eat.

JALAPENO DRESSING

Steps:

• In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.

CAULIFLOWER JALAPENO

Steps:

• Preheat oven to 450 degrees.
• Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes.
• Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.

SCALLOPS AND BRUSSELS SPROUTS

Steps:

• Heat 2 tablespoons clarified butter over medium-high in a medium skillet. Season scallops with salt and pepper; add to pan and cook, turning once, until golden brown, 2 to 3 minutes per side.
• In another medium skillet, heat remaining 2 tablespoons clarified butter over medium heat. Add Brussels sprouts to skillet and season with salt and pepper. Cook until slightly crisp, 30 to 45 seconds.
• Toss Brussels sprouts with 2 tablespoons jalapeno dressing until coated. Place on a serving plate; top with scallops.
• In a small bowl, mix together onion, cilantro, and jalapeno with remaining 2 tablespoons jalapeno dressing. Spoon over scallops and serve immediately.