Spicy Jalapeno Lime Vinaigrette
The possibilities for this Spicy Jalapeno Lime Vinaigrette are endless. It takes literally minutes to make and is great for dressing salads as well as tossing with your favorite cooked vegetables or drizzling over grilled meats.
Sometimes a recipe just comes together and the angels sing. This, my friends, is one of those recipes and I’m officially obsessed with it.
I really want to pour this vinaigrette on top of everything that I’m eating these days, it’s seriously that good. Spicy jalapeno lime vinaigrette is a perfect marriage of spicy jalapeno, tangy lime and fragrant cilantro that comes together in minutes after a quick whirl in the blender.
Spicy jalapeno lime vinaigrette is so much more than just a salad dressing. Roasted vegetables taste amazing tossed with it, like these Tex-Mex roasted sweet potatoes. It also tastes fantastic drizzled on grilled chicken or fish.
I also think it makes a great marinade for any meat or fish that you’re going to throw on the grill. It will take the ordinary and make it extraordinary, seriously, I’m not exaggerating.
Have I mentioned that vibrant green color? It just screams freshness and flavor.
You will seriously want to pour it over everything, it’s that good.
The small container on my Ninja blender works great for making vinaigrettes, but any blender will work just fine. You can also easily double or even triple the recipe if you want to make sure you never run out of spicy jalapeño lime vinaigrette. And, trust me, you won’t want to run out.
Now, quick, run and make a batch for yourself! Better yet, make a double batch so you don’t run out. Then let me know what your favorite thing is to drizzle it over. I want to know!
Spicy Jalapeno Vinaigrette
The possiblities for this spicy jalapeño lime vinaigrette are endless. It takes literally minutes to make and is great for dressing salads as well as tossing with your favorite cooked vegetables or drizzling over grilled meats.
Ingredients
- 1 clove garlic, peeled and roughly chopped
- 1 small jalapeño or 1/2 of a larger jalapeño, seed removed and roughly chopped
- 2 tbsp fresh parsley
- 1/4 cup fresh cilantro
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp dijon mustard
- 1 tbsp red wine vinegar
- juice of 1 lime
- 1/2 cup olive oil
Instructions
Combine all ingredients in a blender.
Pulse until ingredients are finely minced and dressing has emulsified.
Store tightly covered in the refrigerator.
Nutrition Information:
Yield:
12Serving Size:
1 tablespoonAmount Per Serving: Calories: 82Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 61mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
ENJOY!
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Would it be too much to use jalapeño infused olive oil for this since it already has jalapeño in it?
I have so many things I can put this on. I can’t wait to make this!
I tried it and it was tasty. I made a huge salad and poured the whole recipe on, and ate it, before counting the calories. Yikes. About 900 calories for the dressing alone. Next time I may sub in water for some of the oil to cut down on calories. It was good though!
@Juanita, 900 calories? I think you might have to recount, lol.
@Stacy, Juanita is right. One-half cup of olive oil, which this recipe calls for, is over 900 calories. But if you’re splitting this salad between twelve people (a tablespoon of dressing for each), then each serving of this dressing comes out to only 75 calories per person.
I had a dressing like this in a restaurant in Folly Beach SC called Snapper Jack’s. They served it over an arugula salad with watermelon and feta cheese. Delicious!
I switched out the olive oil for canola oil and the red wine vinegar for white wine vinegar then I made it without the parsley and it tasted just like my favorite restaurants vinaigrette. Awesome recipe!! Loved it so much!!
I added about a Tbsp. of light agave syrup to this recipe to cut the vinegar and mustard sharpness a bit. Delicious
@Mark S, The agave was a great idea, I’m glad you enjoyed the dressing!
I made this dressing and it has a nice flavor when you taste it but I put it on my salad and it got lost. And my salad wasn’t full of crazy overpowering flavors.