Blended Jalapeño Cilantro Vinaigrette
Bright, herbaceous vinaigrette made by blending fresh cilantro, jalapeño, lime juice, and honey into a creamy emulsion with olive oil. Quick to prepare and holds flavor for several days refrigerated. Works as a drizzle for grilled proteins, grain bowls, or roasted vegetables.
Ingredients
- 1 cup fresh cilantro, loosely packed
- ½ jalapeño pepper, seeds and membrane removedserrano0.5:1heat
significantly spicier
- 2 limes, juiced
- 2 tablespoon honey
- 1 garlic clove
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
Instructions
- 1
Add cilantro, jalapeño, lime juice, honey, garlic, and salt to a blender
- 2
Blend on high until combined and emulsified, about 20-30 seconds
- 3
Ensure no large chunks of jalapeño remain, though cilantro flecks are acceptable
- 4
Transfer to a glass dish or jar with a lid
- 5
Refrigerate until ready to use
Tips
Blend only 20-30 seconds to avoid over-processing; texture should remain slightly herbaceous
Use immediately or refrigerate in an airtight container for optimal flavor
Good to Know
Refrigerate in a glass jar or container with a tight-fitting lid for 2-3 days. Shake or stir before each use as separation may occur.
Prepare up to 2-3 days in advance and store refrigerated.
Drizzle over grilled chicken, fish, roasted vegetables, grain bowls, or use as a marinade base.
Common Mistakes
Blend longer than 30 seconds to avoid over-processing and loss of herbaceous texture
Include jalapeño seeds and membrane to avoid excessive heat
Substitutions
significantly spicier