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Quick and easy to make, this Jalapeño Vinaigrette is spicy, sweet and tangy with just 7 ingredients, including cilantro, lime juice and spicy jalapeño! Serve it with your favourite salad, rice, seafood or noodle bowl!
We’ve been totally crushing on this salad dressing in our house lately. It’s been a great way to use locally grown jalapeños and cilantro, and it’s so simple to make.
The jalapeños definitely add a spicy kick, but the hint of sweetness from the honey and tanginess from the lime juice really balance the flavours in this vinaigrette.
This oil-based dressing is a light way to top your salads, vegetables or fish. If you prefer a thick and creamy dressing, I highly recommend this creamy jalapeño dip.
Why you’ll love this recipe
- It only takes 5 minutes to make. Just add all of the ingredients to a blender and blitz for 20 seconds.
- You can adjust the spice level by using more or less jalapeños.
- It lasts for 2-3 days, so you can make it ahead of time and store it in the fridge.
Details on the ingredients
Jalapeños – When buying jalapeños, look for ones that have smooth and bright coloured green skin. Ones with thin, white lines on them tend to be hotter. Remove the seeds and membrane before adding to the vinaigrette.
Cilantro – This herb has a fresh and citrusy flavour. For some people, however, it can have a soapy taste. We love fresh cilantro in our house, but if you’re not a fan, you can substitute with fresh parsley in this recipe.
Lime juice – The juice from two whole limes adds a tangy flavour to this vinaigrette. It’s also the required acid to mix with the oil to form a vinaigrette. You’ll want to use freshly squeezed lime juice and not the bottled stuff. Fresh has a more intense flavour and no additives.
Honey – To balance the spicy and tangy ingredients, the recipe calls for 2 tablespoons of honey. It also helps emulsify the vinaigrette.
Garlic – Of course, I can’t make a salad dressing without a little garlic! This recipe calls for just one clove, but if you love garlic, feel free to add another clove.
Salt – Just half a teaspoon of kosher salt enhances the flavours of the other ingredients.
Oil – Last, but not least, the vinaigrette needs oil. I almost always use olive oil or extra virgin olive oil in my homemade salad dressings, but you can use another neutral flavoured oil.
How to make jalapeño vinaigrette
Add all of the ingredients to a blender.
Blend on high until everything is combined and emulsified.
This will only take about 20-30 seconds, but depends on the power of your blender. (It’s okay if there are still flecks of cilantro, but you don’t want any big chunks of jalapeño).
Pour into a glass dish or jar with a lid and store in the fridge.
Frequently asked questions
Is this jalapeño vinaigrette spicy?
The recipe includes half a jalapeño so I would call it moderately spicy. Since some jalapeños are spicier than others, if you’re sensitive to spicy foods, just start with a small amount in the vinaigrette and add more if necessary. Of course, if you love spicy, feel free to add the entire jalapeño! Using the seeds and membrane will also add more heat.
Do you need to refrigerate jalapeño lime dressing?
Yes, since we’re using fresh ingredients like jalapeños, lime juice and cilantro, this vinaigrette should be stored in the fridge. It may solidify a little and/or the oil may separate from the other ingredients. Just let it sit at room temperature for 15-20 minutes and then give it a stir or shake before using.
How long does this jalapeño lime vinaigrette last?
If stored properly, this vinaigrette should last for 2-3 days. This depends, however, on the freshness of your ingredients. The fresher your jalapeño and cilantro, the longer the dressing will last.
Ways to use jalapeño lime vinaigrette
We love it with these raw zucchini noodle bowls, but you can also use it as a dressing for any type of salad. (I definitely need to try it with this asparagus and pea spring salad)!
It’s delicious drizzled over vegetables like these air fryer vegetables.
A light and refreshing vinaigrette always pairs nicely with seafood. I think it would be perfect with this air fryer tilapia.
Key recipe tips
- You’ll need to use a blender for this vinaigrette recipe. I use the smoothie cup that comes with my blender, but a larger stand blender will work too. If you don’t have a blender, a food processor can also work.
- When removing the seeds and membrane from the jalapeños, you may want to wear gloves to protect your hands from getting spice burns.
- The seeds and membrane of a jalapeño contain more heat than the flesh, so I normally remove them, but you can add them for extra heat if you prefer.
- For the best tasting vinaigrette that will last the longest, use the freshest ingredients possible. You’ll want to avoid shrivelled peppers and wilted cilantro!
- Once stored in the fridge, the vinaigrette may solidify a little and the oil may separate. Just let it sit at room temperature for 15-20 minutes and then shake it or stir it before using.
More jalapeño recipes
- Air Fryer Jalapeño Poppers
- Edamame Hummus with Jalapeño and Cilantro
- Turkey Jalapeño Burgers
If you make this recipe, I’d love to hear what you think in the comments below!
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Jalapeño Vinaigrette
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- Author: Leanne
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Salad Dressing
- Method: Blend
- Cuisine: Mexican
- Diet: Vegetarian
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Description
Quick and easy to make, Jalapeño Vinaigrette is spicy, sweet and tangy with just 7 ingredients including cilantro, lime juice and jalapeño!
Ingredients
- 1 cup fresh cilantro, loosely packed
- 1/2 jalapeño pepper, seeds and membrane removed
- 2 limes, juiced
- 2 tablespoons honey
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Add all of the ingredients to a blender and blend on high until everything is combined and emulsified. This should just take 20-30 seconds, depending on the power of your blender. (It’s okay if there are still flecks of cilantro, but you don’t want any big chunks of jalapeño).
- Pour into a glass dish or jar with a lid and store in the fridge for 2-3 days.
Notes
- You’ll need to use a blender for this recipe. I use the smoothie cup that comes with my blender, but a larger stand blender will work too. If you don’t have a blender, a food processor can also work.
- When removing the seeds and membrane from the jalapeños, you might want to wear gloves to protect your hands from getting spice burns.
- The seeds and membrane of a jalapeño contain more heat than the flesh, so I normally remove them, but you can add them for extra heat if you prefer.
- Once stored in the fridge, the vinaigrette may solidify a little and the oil may separate. Just let it sit at room temperature for 15-20 minutes and then shake or stir it before using.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
