Best Jalapeno Dressing Recipes

JALAPENO RANCH SALAD DRESSING

Steps:

• Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
• Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

DONNA'S CORNBREAD, SAUSAGE AND JALAPENO DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9-inch pan.
• In a heavy skillet, melt 8 tablespoons butter over low heat. Saute the onion and peppers until soft. Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain, and transfer to a large bowl.
• Combine sausage mixture with stuffing mix, bread crumbs, chicken stock, egg, and salt and pepper. Mix well, and transfer dressing to prepared pan. Dot with remaining butter.
• Bake in the preheated oven for 45 minutes.

JALAPENO RANCH DRESSING

Steps:

• Blend ranch dressing, cilantro, jalapeno pepper, tomato, and avocado in a blender until smooth. Refrigerate for 2 hours before serving.

CHOPPED SALAD WITH JALAPEñO-RANCH DRESSING

Steps:

• Prepare the dressing: In a large measuring cup, whisk all the dressing ingredients together to combine. Season with ¾ teaspoon salt and ½ teaspoon pepper. (Makes 1 ¼ cups. It will taste quite salty at this point, and that is intentional. You want it to hold up when tossed with a big pile of vegetables.)
• In a large shallow bowl or platter, toss the romaine with half of the following ingredients: corn, radishes, avocado, sliced scallions, Cotija and cilantro. Season to taste with salt and pepper. Add ½ cup dressing and toss to coat. Season again with salt and pepper.
• Top with the remaining corn, radishes, avocado, scallions, Cotija and cilantro, scattering the garnishes on top or arranging them in stripes or piles. Sprinkle some crumbled tortilla chips on top, if using. Drizzle the salad with an additional 1/4 cup dressing, and serve immediately, serving any remaining dressing and additional tortilla chips alongside.

CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPENO DRESSING

Steps:

• If using dried peas, place them in a medium bowl and cover with water; let soak overnight. Drain peas, rinse, and transfer to a small saucepan with about 3 cups water, the onion, and bay leaf. Bring to a boil over high heat, immediately reduce heat to a simmer, and cook until peas are tender but not mushy, about 30 minutes. Drain and rinse. If using canned peas, drain and rinse.
• Add peas to a small bowl, along with bell pepper and scallions, and mix together with 1/2 cup jalapeno dressing; let stand at least 5 minutes or up to 30 minutes at room temperature or up to 4 hours refrigerated.
• Place celery root, lemon juice, salt, and enough water just to cover in a medium saucepan over medium-high heat. Bring to a boil, drain, and set aside to cool.
• Fill a medium saucepan or deep skillet 2 inches high with oil. Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Transfer oysters to a colander and rinse, checking for shells; pat dry. Dredge oysters in cornmeal coating and transfer to a plate. When oil is hot, add oysters to oil, working in batches, and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined baking sheet. Repeat process with remaining oysters.
• To serve, toss celery root and spinach together in a medium bowl; divide evenly among 4 plates; spoon black-eyes peas around salad and top with fried oysters. Drizzle with any remaining jalapeno dressing; serve immediately.

JICAMA SLAW WITH JALAPENO DRESSING

Steps:

• Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
• Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
• Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.

CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPEñO DRESSING

Steps:

• Mix all the ingredients in a small bowl or pie pan. Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
• If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf. Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes. Drain and rinse. If you're using canned peas, drain and rinse. Combine peas with the bell pepper and scallions in a small bowl. Pour 1/2 cup Jalapeño Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
• Use a chef's knife to trim away the rough skin and slice the celery root into fine julienne strips. Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat. Bring to a boil, drain, and set aside to cool. Meanwhile, prepare the Cornmeal Coating.
• Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat. Pour the shucked oysters into a colander and rinse, checking for shells. Pat them dry with paper towels. Dredge the oysters in the coating and place on a plate. When the oil is hot (about 350°F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes. Use a slotted spoon to remove them from the oil; drain on paper towels.
• To serve, toss the celery root and spinach and place in a small mound on the center of each plate. Spoon black-eyed peas around the salad, and top with the fried oysters. Drizzle plate with any leftover dressing.
• Combine the garlic, 1 tablespoon jalapeños, and mustard in a blender or food processor and pulse to puree. Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth. With the blender running, add the olive oil in a slow, steady stream. Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapeños.

JALAPENO DRESSING

Steps:

• In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.

SUNNY'S EASY APPLE SLAW WITH APPLE JALAPEñO DRESSING

Steps:

• For the slaw: In a large bowl, toss the slaw mix, raisins, jalapeños, cilantro, parsley, mint and apples.
• For the dressing: In a medium bowl, whisk together the pickling juice, apple juice or cider, chile flakes, chili powder, a pinch of salt and a few grinds of pepper.
• Pour the dressing over the bowl of slaw and toss to combine. Chill for 2 hours, stirring once while chilling. Serve chilled or at room temperature.

SOUTHWESTERN JALAPENO RANCH DIP & DRESSING

Steps:

• 1. Process all ingredients in food processor or blender until smooth.
• 2. Chill in the refrigerator for an hour for flavors to blend and to allow the heat to develop from the jalapeno

JACK ALLEN'S JALAPENO TAMALE CORNBREAD DRESSING

Steps:

• Corn bread preparation: Melt the butter in large, heavy skillet over medium heat. Next, add the onions, bell peppers, poblanos, jalapeños, sage, and oregano into the mix. Begin to sauté until all of the vegetables are tender. Transfer this mixture to a large bowl containing the corn bread. Then, mix in cilantro, corn chips, kernel corn, cream style corn, and heated chicken stock. Add tamales at the end and do not break them up beforehand. Finally, add salt and pepper as needed to increase the overall taste. If the stuffing is considered too dry, just add a little melted butter until dryness leaves. Stuffing preparation: Pre-heat the oven to 325° and place the butter in a baking dish measuring 13 x 9 x 2 inches. Then, pour the mixture into the baking dish and cover the dish with foil. Next, bake the mixture approximately 45 minutes. Finally, remove the foil and bake for another 15 minutes until the stuffing has browned.

HONEY JALAPENO DRESSING

Steps:

• Place all ingredients into blender.
• eat.

TAMALE AND JALAPEñO CORNBREAD DRESSING

Steps:

• Melt butter in heavy large skillet over medium heat.
• Add onions, bell peppers, all chiles, sage and oregano.
• Sauté until vegetables are tender.
• Transfer to a bowl with corn bread.
• Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
• Add tamales at the end and do not break up.
• Salt and pepper to taste.
• If stuffing is too dry, add a little melted butter.
• Place dressing in a buttered 9-inch-by-13-inchbaking pan.
• Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
• Remove foil and bake another 15 minutes, until brown.

JALAPENO LIME COLESLAW DRESSING

Steps:

• Puree all of the dressing ingredients in a blender or processor, except the oil.
• Emulsify slowly with the oil. Supposedly you can sub the oil with half buttermilk and half mayo, but I haven't tried this yet.
• Put together the coleslaw of your choice, add dressing and refrigerate for a few hours.
• I usually make half of this- depends on how many you're serving!

CABBAGE-TURNIP COLE SLAW WITH JALAPENO DRESSING

Steps:

• Blend Mayo, vinegar, jalapeno lime juice and sugar in blender till smooth.
• Refrigerate dressing.
• Julienne turnips very fine.
• Cut cabbage in 1/2 inch strips, the in half lengthwise.
• Toss all ingredient and refrigerate until ready to serve.

RANCH DRESSING JALAPENO DIP

Steps:

• Mix all together.
• Refrigerate for a least 2 hours.

CHUYS CREAMY JALAPENO DIP OR DRESSING RECIPE - (4.3/5)

Steps:

• Mix everything together in food processor or blender. Serve with tortilla chips. The longer it sits, the hotter it gets. Refrigerate unused portion.

GRILLED CORN SALAD WITH ROASTED JALAPENO DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place jalapeno pepper and pineapple in the hot grill; grill, turning occasionally, until pineapple has grill marks and jalapeno pepper is charred, 5 to 7 minutes. Remove from grill.
• Place corn and halloumi cheese on the hot grill. Cook cheese until browned on the bottom, 1 to 3 minutes; flip and cook until browned, 1 to 3 minutes more. Remove cheese from grill. Continue cooking corn, turning occasionally, until roasted on all sides, about 10 minutes; remove from grill.
• Place asparagus on the grill and cook until slightly charred, 5 to 7 minutes; remove from grill.
• Cut pineapple slices into quarters and remove cores. Chop pineapple, asparagus, and halloumi cheese into bite-size pieces and place in a bowl. Add black beans, red bell pepper, and red onion and toss until salad is mixed.
• Place corn cob in a large bowl and holding the top, slice halfway down to remove kernels from cob. Go all the way around the cob and turn upside down to cut the remaining kernels. Repeat with remaining cobs. Add corn to the salad.
• Remove the stem and charred skin from jalapeno pepper and place jalapeno in a blender. Add tomatoes, lemon juice, lime juice, olive oil, honey, garlic, and salt; blend until dressing is smooth. Pour dressing over salad; toss and refrigerate until flavors blend, about 1 hour.

JALAPENO CORNBREAD DRESSING

Steps:

• Pre heat oven to 400 degrees.Butter a 13X9" baking dish.Mix first 5 ingredients in a large bowl.Whisk eggs,milk and oil together and add to dry ingredients stir just until blended.Tranfer to prepared dish.Bake until tester into center comes out clean,about 25 min.Cool. Pre heat oven to 375 degrees;cut cornbread into 1/4 inch cubes.Bake on cookie sheet until dry but not hard,about 15min.Transfer to a large bowl. Melt butter in a heavy large skillet over medium high heat.Add sausage;saute until brown,about 6 min.Add onions,celery,jalapenos and garlic saute until tender,about 8 min.Stir in chili powder and cumin;saute 2 min.Stir in nuts,season with salt and pepper,add broth. Butter baking dish transfer dressing to dish.Bake covered for 45 min.Bake uncovered until crunchy.15 min.

TAMALES AND JALAPENO CORN BREAD DRESSING

Steps:

• Make a cornbread recipe, cool, crumble into large bowl.
• Melt butter in heavy large skillet over medium heat.
• Add onion, bell peppers, all chiles, sage, and oregano. Saute until tender.
• Transfer to bowl with cornbread.
• Mix in cilantro, corn chips, corn kernels, cream corn, and heated chicken stock.
• Add tamales at the end and do not break up.
• Salt and pepper to taste.
• If stuffing too dry, add a little melted butter.
• Place dressing in a buttered 9inx13in baking pan, cover with foil.
• Bake dressing in preheated 325 degree oven for 45 minutes.
• Remove foil and bake another 15 minutes, until brown.