Jalapeno Garlic Vinaigrette Food

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JALAPENO GARLIC VINAIGRETTE



Jalapeno Garlic Vinaigrette image

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

4 jalapeno peppers (seeds and veins removed)
4 garlic cloves (peeled)
3 limes, juice of, only
2 tablespoons parmesan cheese
1 1/2 tablespoons Dijon mustard
1 bunch fresh cilantro
2/3 cup extra virgin olive oil
salt and pepper

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

LIME-JALAPENO VINAIGRETTE



Lime-Jalapeno Vinaigrette image

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

2 cloves garlic, minced
2 shallots, minced
2 jalapenos, minced
3 tablespoons lime juice
1/4 cup olive oil
salt

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



Jalapeno Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 3/4 cup

Number Of Ingredients 6

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

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.

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