COOK'S NOTE: Start with just 1-2 peppers and taste the dressing before adding any additional peppers. (My peppers were very mild, so I was able to use 4 peppers in the dressing without making it too spicy.) Keep in mind that the heat will increase as the flavors chill together in the refrigerator. If you are making the dressing a day or two in advance, it will grow hotter over time.
Honey Lime Jalapeño Vinaigrette
Yield: About 8 ounces
2 tablespoons lime juice
2 tablespoons apple cider vinegar
2 tablespoons honey
1/4 cup light flavored olive oil
1/4 teaspoon kosher salt
2-4 small jalapeño peppers, halved with stem and seeds removed
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!
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