Reviews
Add Rating & Review
Back to Jalapeno Vinaigrette
All Reviews for Jalapeno Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Recipe Summary
Yield: Makes 3/4 cup
Ingredients
Ingredient Checklist
3 jalapeno peppers
1 tablespoon coarsely chopped cilantro
1 tablespoon coarsely chopped shallots
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
Gallery
Recipe Summary
Yield: Makes 3/4 cup
Gallery
Recipe Summary
Yield: Makes 3/4 cup
Recipe Summary
Yield: Makes 3/4 cup
Yield: Makes 3/4 cup
Makes 3/4 cup
Ingredients
Ingredients
- 3 jalapeno peppers
- 1 tablespoon coarsely chopped cilantro
- 1 tablespoon coarsely chopped shallots
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Jalapeno Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Jalapeno Vinaigrette
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
