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Jalapeno Vinaigrette

Servings

6

Serving size

2 tablespoons
COOKING TIME
15 Minutes
CHILLING TIME
60 minutes

This recipe can be multiplied and keeps well, refrigerated, for 4-5 days. Allow to come to room temperature (do not microwave!) and stir well before using refrigerated vinaigrette.

Jalapeno Vinaigrette

Ingredients

2 Tbsp. Pickled jalapeno peppers (minced)
1 Small Shallots, raw (minced)
1 Tbsp. Green bell peppers (minced)
6 Tbsp. Liquid from jar of sliced jalapeno peppers
2 Tbsp. Olive oil
1/8 tsp. Sugar
1 to taste Black pepper

Instructions

In a small bowl, whisk together the jalapenos, shallot, green bell pepper, jalapeno liquid, olive oil, and sugar.

Serve.
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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Using pickled jalapenos in this vinaigrette makes it spicy without being overpowering. The real trick is the tiny bit of sugar: that little bit of sweetness balances the sourness perfectly.

"You cannot see the lettuce and the dressing without suspecting a salad."

Arthur Conan Doyle, The Exploits of Brigadier Gerard