Best Jalapeno Vinaigrette Recipes

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

AVOCADO AND TANGERINE SALAD WITH JALAPEñO VINAIGRETTE

Steps:

• Simmer tangerine juice in a small saucepan until syrupy and reduced to about 2 tablespoons, 5-8 minutes. Let cool.
• Heat a small heavy skillet over mediumhigh heat. Cook jalapeño, turning occasionally, until blistered and charred all over, about 8 minutes. (Alternatively, roast jalapeño directly over gas flame, turning occasionally.) Let cool; remove stem, skin, and seeds, then finely chop.
• Whisk shallot, vinegar, reduced tangerine juice, and half of jalapeñ:o in a medium bowl; season with salt and pepper. Whisk in vegetable oil, then olive oil. Add remaining jalapeño, if desired. Set vinaigrette aside.
• Toss avocados, tangerines, purslane, mint, and vinaigrette in a large bowl; top with feta.
• DO AHEAD: Vinaigrette can be made 1 day ahead; cover and chill.

BLOOD ORANGE AND SPINACH SALAD WITH JALAPENO VINAIGRETTE

Steps:

• Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
• Peel and remove pith from remaining 2 blood oranges and slice horizontally.
• Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE (NEW DYNAMIC BEEF DISHES)

Steps:

• Preheat charcoal grill to medium heat.
• Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
• Press black pepper evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill and let stand while preparing vinaigrette.
• Meanwhile prepare Jalapeno Vinaigrette:
• Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
• Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
• Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.

CRISPY WHOLE RED SNAPPER WITH CHARRED JALAPENO-BASIL VINAIGRETTE

Steps:

• For the Charred Jalapeno-Basil Vinaigrette: Heat oil in a small saute pan until smoking. Add the jalapeno and cook until charred on all sides. Let the pepper cool and slice thinly. Place the pepper and the remaining ingredients in a medium bowl and whisk until blended.
• For the Crispy Fish: Heat oil in a deep fryer to 375 degrees F. Pat fish on both sides with paper towels to insure that it is totally dry. Season the fish on both sides with salt and pepper. Mix rice flour and water together. Dredge both sides of each fish in the batter and tap off any excess. Slowly lower the fish into the oil and fry for 6 to 7 minutes. Carefully remove, drain on plate lined with paper towels and drizzle immediately with the vinaigrette.
• For the Grilled Vegetables: Toss vegetables with olive oil, salt and pepper, and grill until tender.

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE

Steps:

• Preheat charcoal grill to medium heat.
• Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
• Press black pepper and salt evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally (7 to 10 minutes for medium-rare to medium doneness). Remove from grill and let stand while preparing vinaigrette.
• Meanwhile prepare Jalapeno Vinaigrette:.
• Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
• Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
• Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.

JALAPEñO LIME VINAIGRETTE

Steps:

• Wearing rubber gloves, seed and chop jalapeño. In a blender blend jalapeño, lime juice, sugar, and salt and pepper to taste 1 minute. With motor running, add oil in a stream and blend 30 seconds, or until emulsified. Vinaigrette keeps, covered and chilled, 3 days.

JALAPENO VINAIGRETTE

Steps:

• In a nonstick saucepan, roast the jalapenos over high heat until the skins char. Turn the heat off, cover the pan, and set aside for 5 minutes.
• Peel the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl.
• Add the cilantro, shallots, lemon juice, and salt and pepper to the bowl and whisk to combine. Whisk in the olive oil.

LIME-JALAPENO VINAIGRETTE

Steps:

• Combine garlic, shallots, jalapenos, and lime juice.
• Whisk in oil.
• Season with salt.

SCALLOP, PINEAPPLE, AND BACON SKEWERS WITH JALAPENO VINAIGRETTE

Steps:

• 1.Cook bacon in medium skillet over medium heat, turning, until cooked but not crisp, about 3 minutes. Cut crosswise into 1 1/2" pieces. 2.Prepare lightly oiled grill for medium heat. Alternately thread pineapple, scallops, and bacon onto 8 metal or (soaked) bamboo skewers (8"-10"). 3.Grill jalapenos, turning, until charred and tender, about 3 minutes. Remove seeds and stems and coarsely chop. Transfer to blender with oil, lime juice, honey, cilantro, parsley, scallion greens, and garlic. Pulse until just combined for vinaigrette. (Makes about 3/4 cup.) 4.Coat skewers with cooking spray and grill, turning, until golden and scallops are cooked through, 5 minutes. 5.Prepare noodles per package directions while skewers cook. 6.Drain noodles and immediately toss with 1/4 cup of the vinaigrette. Season to taste with salt and pepper. Divide among 4 serving plates and top with skewers. Drizzle with some of remaining vinaigrette and serve with lime wedges.

PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE

Steps:

• Combine the vinegar and onion with a half teaspoon of salt.
• Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
• In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
• Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
• Slip off the charred skin.
• Discard the steam and cut the jalapeno in half lengthwise.
• Scrape out seeds and finely chop the jalapeno.
• Add the jalapeno to the vinaigrette and season with salt and pepper.
• In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
• Season the halibut with salt and pepper.
• Add season fish to oil and cook turning once until they are opaque throughout.
• This should take approximately 9 minutes.
• Transfer the halibut to a platter.
• Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
• PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
• USE RUBBER GLOVES WHEN HANDLING.
• WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.

MEXICAN BULGUR SALAD WITH CITRUS-JALAPENO VINAIGRETTE

Steps:

• Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed.
• Add zucchini to black beans; stir gently.
• Combine orange juice and remaining ingredients, stir well with a whisk.
• Pour dressing over bulgur mixture and toss gently.
• Serve and room temperature or chilled.

POTATO SALAD WITH CORN AND JALAPENO VINAIGRETTE

Steps:

• In a medium bowl, whisk together oil, vinegar, mustard; season with salt and pepper.
• Whisk in onion and peppers.
• Meanwhile, boil potatoes in salted water until just tender, 5-10 minutes; drain and cool.
• Add potatoes and corn to vinaigrette and toss.

GRILLED MANGOES WITH JALAPENO VINAIGRETTE

Steps:

• Prepare a stove-top griddle or outdoor grill. Grill the mangoes until deep golden and char marks are clear, about 2 minutes per side.
• Transfer to a shallow dish. Drizzle the Jalapeno Vinaigrette over the mangoes and serve.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE RECIPE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste. Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.