Roasted Jalapeño Vinaigrette

Whether you’re working on that summer bod or trying to feel better by eating better, crunching on more greens is a great place to start! Salads are perfect for getting your fill of veggies, but sometimes they can be less than thrilling. Take your salads from blah to bursting with flavor by whipping up your own tasty dressing!

Roasted Jalapeño Vinaigrette

We’re calling this deliciously addictive green sauce a vinaigrette, but it works on so much more than salad! Slather it on veggies, meat & potatoes, drizzle it on tacos, quesadillas or just straight up dip some chips in it! Seriously, this is one versatile sauce.

Roasted Jalapeño Lime Vinaigrette

The main ingredients going into this vinaigrette are roasted jalapeños, garlic, cilantro & lime juice. We’ll add a little agave nectar to balance out those bold flavors, and of course some flaky sea salt and olive (or avocado) oil.

First thing you’ll want to do is roast the jalapeños, which is not only going to add a subtle charred flavor to the peppers but will also mellow out the spice, keeping this dressing from setting your mouth on fire! You can roast them in a couple different ways;

  • under the broiler in your oven,

  • on the grill

  • or if you have a gas stove, roast them right on your stovetop

Roasted Jalapeño Vinaigrette
Roasted Jalapeño Lime Vinaigrette

Rotate them over the fire (or under, if you’re broiling!) until you get a dark, crispy char on all sides of the peppers. Then you can wrap them in foil or seal them up in a dish for a few minutes to steam. Once they’re cool enough to not burn your fingers, cut out the stems and seeds and scrape away most of that charred outer later.

Remember, not all peppers are created equal, so it’s good to take a tiny taste after they’ve roasted to get an idea of just how spicy this batch is. If they’re super spicy, you can add less, but if they’re takin’ a walk on the mild side, add them all to the mix!

Roasted Jalapeño Lime Vinaigrette

Heads up! This post has an affiliate link, but we actually own this bad boy and totally recommend it for all of your chopping, slicing and shredding needs!

The rest of this recipe comes together in a food processor. Add everything (except for the oil) and pulse for a few seconds. Then, slowly drizzle in the oil, while lightly pulsing until the dressing starts to emulsify. Give it a taste and make any adjustments you like. A pinch more salt & pepper, a second squeeze of lime..go for it!

Roasted Jalapeño Vinaigrette

Try some of our other favorite slurpy sauces! For a creamy version of this vinaigrette, check out the Spicy Cilantro Cream Sauce. And be sure to try the classic Quick and Easy Chimichurri or this Chipotle inspired smoky sweet salad dressing!

Yield: 1 cup dressing
Author: The Craft Chew

Roasted Jalapeño Vinaigrette

This gorgeous green sauce combines the flavors of roasted jalapeños, fresh cilantro, garlic and lime for a zesty dressing that works on just about anything!


  • 3-4 jalapeños, roasted, skin and seeds removed
  • 3 cloves garlic
  • 1-2 large limes (1/4 cup or 2 oz fresh squeezed juice)
  • 1/2 tsp. flaky sea salt
  • Few cracks of black pepper 
  • 2 tsp. honey or agave nectar
  • Handful of cilantro leaves (1/4 - 1/2 cup)
  • 1/2 cup olive oil or avocado oil


How to cook Roasted Jalapeño Vinaigrette

  1. Roast jalapeños by charring all sides (either right on your gas stovetop, under the broiler or on the grill). After peppers are blistered and charred, wrap in foil or seal in a container until cooler to touch. Cut out the stems and seeds and scrape some or all of the charred skin away. 
  2. Add the peppers and remaining ingredients, minus the oil, to a food processor and pulse until smooth. Slowly stream in the olive oil until the dressing emulsifies.  


We're calling this a vinaigrette and it works great on greens, but you can drizzle this sauce on anything grilled, tacos, bread...whatever your little heart desires! This makes about 1 cup of dressing, enough to dress about two heads of romaine or plenty to drizzle as you go. Add a little more oil for a thinner dressing or a little less oil for a thicker consistency. Keep refrigerated for a week or two at most.
Roasted Jalapeño Vinaigrette

Thanks for Chewsing!


Hi, hungry friends! We’re Ashley & Sean, Louisiana natives with a big love of food! We’re a husband and wife dynamic duo who film & photograph people, places & food for a living. The Craft Chew is our food baby, inspired by our love of craft brews, tasty chews and a little nod to our furry pup, Chewy. Thanks for stopping by!