VINAIGRETTE****Jalapeno-Lime Dressing

By Unblond1

22/08/2015 - This is very good. I've had it on a roasted beet and heirloom tomato salad with fresh ricotta and on a watermelon and tomato salad with feta - both super!

Ingredients

• 2-4 jalapeños, seeded and finely chopped (I used 4 relatively small ones)
• 1/4 cup lime juice + zest (2-4 limes, depending on size and juiciness)
• 1 teaspoon liquid honey
• 2 tablespoons sherry or white wine vinegar
• 6 tablespoons best olive oil
• 2 cloves garlic, minced
• 2 - 3 green onions, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon (milder) chili powder of choice
• 1/2 cup loosely packed fresh parsley, chopped
• 1/2 cup loosely packed fresh mint, chopped
• 1/4 cup loosely packed fresh cilantro, chopped, OPTIONAL
• salt and pepper to taste

Details

Servings 18
Adapted from amuse-your-bouche.com

Preparation

Step 1

Combine everything in mini food processor and whiz until desired consistany is reached. Pour into a glass jar and refrigerate until using.

Nutrition Facts - Per Tablespoon - 18 Servings

Amount Per Serving
Calories 45.8
Total Fat 4.7 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 66.6 mg
Potassium 21.8 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.2 g
Sugars 0.5 g
Protein 0.1 g