Jalapeno Vinaigrette Recipes
LIME-JALAPENO VINAIGRETTE
Make and share this Lime-Jalapeno Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 1/2 c.
Number Of Ingredients 6
Steps:
- Combine garlic, shallots, jalapenos, and lime juice.
- Whisk in oil.
- Season with salt.
Nutrition Facts : Calories 1070.1, Fat 108.5, SaturatedFat 15, Sodium 16.2, Carbohydrate 28.5, Fiber 2.2, Sugar 3.6, Protein 3.9
JALAPENO VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- In a nonstick saucepan, roast the jalapenos over high heat until the skins char. Turn the heat off, cover the pan, and set aside for 5 minutes.
- Peel the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
- Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whisk in the olive oil.
JALAPEñO LIME VINAIGRETTE
Categories Quick & Easy Low Sodium Salad Dressing Lime Jalapeño Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Wearing rubber gloves, seed and chop jalapeño. In a blender blend jalapeño, lime juice, sugar, and salt and pepper to taste 1 minute. With motor running, add oil in a stream and blend 30 seconds, or until emulsified. Vinaigrette keeps, covered and chilled, 3 days.
JALAPENO GARLIC VINAIGRETTE
This recipe is from one of my chef instructors from school. He has his own restaurant and this is his excellent house dressing.
Provided by Chef Johnnie
Categories Salad Dressings
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except oil in a food processor or blender.
- Mix until uniform texture is reached.
- Drizzle the oil in last, very slowly.
- Check salt and pepper seasonings.
Nutrition Facts : Calories 350.4, Fat 37.1, SaturatedFat 5.4, Cholesterol 2.2, Sodium 106.6, Carbohydrate 5, Fiber 1, Sugar 1.2, Protein 1.8
SEARED SCALLOPS WITH JALAPENO VINAIGRETTE
Steps:
- Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
- Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 5.9 g, Cholesterol 72.4 mg, Fat 18 g, Fiber 0.1 g, Protein 30.1 g, SaturatedFat 2.4 g, Sodium 472 mg, Sugar 0.1 g
AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE
Provided by Ed Kenny
Categories Salad Citrus Side Feta Avocado Arugula Hot Pepper Summer Healthy Tangerine Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
- Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
- Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
- Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
- DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.
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