Jalapeno Lime Vinaigrette Recipes

JALAPEñO-LIME VINAIGRETTE RECIPE

Steps:

• Roughly chop the roasted, peeled and seeded jalapeño peppers, and add them to a (12 to 16-ounce) wide, tall jar or ideally a 16-ounce pyrex measuring cup. (Here's How to Roast and Peel a Pepper.)
• Add the lime juice, honey, cumin, oregano, salt, cinnamon, pepper and 1/4 cup of the oil to the jalapeños and then use an immersion (hand) blender to blend it until it's as smooth as possible. (You can also do this in a standing blender, but you might need to add more of the oil at this stage to give it enough liquid to blend.)
• Now whisk in the remaining 1/2 cup of oil. And it's ready!

CITRUS LIME VINAIGRETTE

Steps:

• Add all of the ingredients to a bowl and whisk together.

HONEY LIME JALAPEñO VINAIGRETTE

Steps:

• Place the lime juice, vinegar, honey, oil and salt in the blender. Add 2 jalapeño peppers and puree until mostly smooth. Taste and add more jalapeños according to however much heat you like. Pour into a jar and refrigerate until needed. Shake well before drizzling over your favorite salad. Enjoy!

CILANTRO, LIME & JALAPEñO VINAIGRETTE

Steps:

• Lightly dry roast the ground cumin in a pan (optional)
• Finely chop the cilantro leaves and stems.
• Juice the lime or lemons into separate bowl. I recommend leaving one half of the citrus aside for last minute squeeze.
• Combine ingredients:Option 1: In a mixing bowl, add the neutral oil, ground cumin, salt and pepper. Use a whisk or spoon to aggressively combine. Then add the cilantro, jalapeño, and lime juice.Option 2: Combine the ingredients in a high-power blender. Puree or pulse ingredients together until the mixture comes together and the cilantro is still finely chopped.
• Set aside in small container with lid, and shake before serving.

WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE

Steps:

• Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
• In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
• Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
• Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
• When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
• Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
• To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

JALAPEñO LIME VINAIGRETTE

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.