Make this simple and easy Jalapeño Lime Vinaigrette recipe in less than 10 minutes. This delightful blend of spiciness and tanginess is ideal for refreshing summer salads and doubles as a delicious marinade for poultry and fish.
What inspired this Simple Jalapeño Lime Vinaigrette
Lately, I’ve been intrigued by making my own vinaigrettes. Once I learned that the base recipe involves a 2-to 1-ratio of oil to vinegar, the combinations have become endless. This Jalapeño Lime Vinaigrette came to life during a routine trip to my local Produce Junction. I was able to get a bounty of jalapeño peppers and limes that I knew I would need to use quickly. For my initial attempt at this jalapeño lime vinaigrette, I kept it simple. I opted to pair garlic-flavored olive oil with apple cider vinegar due to its sweeter taste, knowing it would enhance the flavor of the jalapenos and lime. My first batch came out just right, and it has now become an easy staple recipe that I use for salads, marinating poultry, and as a sauce on seafood like shrimp and salmon.
Key Ingredients for Jalapeño Lime Vinaigrette
These are the key ingredients for Jalapeno Lime Vinaigrette:
- Jalapeno Peppers: Green jalapeno peppers are the main ingredient preferred for this recipe as they are less sweet than red jalapeno peppers and balance out the other ingredients nicely. They also have quite a kick, so be sure to wear gloves when slicing them.
- Olive Oil: A great base oil for any vinaigrette, olive oil is saltier than other oils which lessens the need for salt.
- Lime: The citrus from lime helps to soften the spiciness of the jalapeno peppers.
- Apple Cider Vinegar: Apple cider vinegar was chosen for this recipe because it adds a sweet undertone which helps to balance the bitterness of the lime.
- Dijon Mustard: Dijon mustard is an emulsifying agent for this vinaigrette helping all the ingredients blend together more easily.
Tips for Preparing, Modifying, and Storing Jalapeño Lime Vinaigrette
- To maintain cleanliness and avoid any potential irritation, remember to wear kitchen gloves while slicing the jalapeno peppers.
- Once the vinaigrette is prepared, allow it to sit for a few minutes to enhance the melding of flavors, resulting in a more well-rounded dressing. For even better flavor development, you can refrigerate it for a few hours.
- Feel free to make substitutions and modifications to suit your taste preferences. Consider using mint or basil instead of garlic for a more herbaceous twist. Additionally, you can replace lime juice with other citrus options such as lemon, orange, or grapefruit juice (approximately 1/4 cup for larger fruits).
- For optimal freshness, store the jalapeno lime vinaigrette in a clean, airtight container in the refrigerator. It will keep well for up to 2 weeks. Remember to shake well before each use.
Extra virgin olive oil is recommended for this vinaigrette recipe, however, you can use other oils as well. Substitutions for olive oil are avocado oil, walnut oil, vegetable oil, or grapeseed oil. Different oils may alter the taste and texture of the vinaigrette.
You can substitute the type of vinegar based on your preference or what you may have available to you. Common substitutes include white vinegar, balsamic vinegar, red wine vinegar, white wine vinegar, or rice vinegar. Changing the vinegar will alter the flavor of this recipe.
You can easily double or halve the vinaigrette recipe. Just make sure to adjust the ingredient quantities accordingly to maintain the proper flavor balance. Storage time and refrigeration instructions remain the same.
If you don’t have Dijon mustard, you can use regular yellow mustard or stone ground mustard. Mayo, Miracle Whip, and Honey can also act as emulsifying agents and can be used to substitute mustard. Swapping out the Dijon mustard will alter the taste of the final product.
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- 3-4 Green Jalapeño Peppers, Sliced
- 4-6 Cloves of Garlic
- 1/2 Cup Apple Cider Vinegar
- 1 Cup Olive Oil
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Salt (Optional)
- Place sliced jalapeño peppers, olive oil, apple cider vinegar, garlic cloves, lime juice, and Dijon mustard in a blender. Place the lid on the blender and blend on high speed until well combined. (The blended mixture should have a creamy texture and a light green color with some specks of green from the peppers.)
- Remove the lid, and use a spoon to taste the vinaigrette. Add salt (if necessary) and blend again briefly to incorporate.
- Allow the vinaigrette to sit for five minutes before serving. This resting time will allow the flavors to meld together.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 321mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g
1 serving in this recipe = 1/4 Cup