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Jalapeño Vinaigrette

Sauce / dressing

Contributed by: BMC Teaching Kitchen

jalapeño

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This recipe is inspired by Mexican-American chef Johnny Sanchez, and includes Latino flavors of cilantro and jalapeño.  Try it on our Winter Squash and Brussels Sprout Salad, also inspired by chef Sanchez. 

Serves:
8 servings
Total Time:
25 minutes
Prep Time:
5 minutes
Cook Time:
20 minutes

Ingredients


Jalapeño - 1 or other hot pepper of choice Garlic - 3 cloves Oil - ½ cup neutral* oil (canola, vegetable, avocado) + a splash more for brushing Lemon - 1 large (¼ cup lemon juice) OR ¼ cup lime juice Vinegar - 1 Tablespoon cider, rice or white vinegar Cilantro - ½ cup leaves Salt - to taste Pepper - to taste

Instructions

Step 1
Preheat the oven to 375°F.
Step 2
Wash the jalapeño.
Step 3
Brush jalapeño with oil and roast for 20 minutes, until skin is slightly charred. Alternatively, cook in a dry skillet over high heat for several minutes to blister the skin.
Step 4
When cool enough to touch, remove the stem from the jalapeño. For a spicy dressing, put the pepper, whole, into the blender. For a milder dressing, remove some or all the seeds from the pepper before adding it to the blender.**
Step 5
Combine all ingredients in a blender and process until smooth.

Notes

*neutral oil means one without a lot of flavor. A neutral oil is preferred in this recipe so that it does not compete with the flavor of the other ingredients. Examples of highly flavored oils are extra virgin olive oil and toasted sesame oil, and these are not recommended in this recipe.

**Capsaicin is the name of the compound that makes a pepper spicy, and it is found in the seeds. Removing seeds from a hot pepper removes most, but not all, of the heat. Remember not to touch your eyes after touching the seeds of a hot pepper, because it will burn. Wash your hands well after touching the seeds of a jalapeño or other hot pepper.

Nutrition Information

Calories:
125 Calories
Fat:
13.5
Saturated Fat:
0
Carbohydrates:
Net Carb: 0
Dietary Fiber:
0
Protein:
0
Sodium:
75

Dietary Restrictions

Vegetarian