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!
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.
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
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!
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!
Thanks for Chewsing!