JALAPENO VINAIGRETTE

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Jalapeno Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 3/4 cup

Number Of Ingredients 6

3 jalapeno peppers
1 tablespoon coarsely chopped cilantro
1 tablespoon coarsely chopped shallots
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil

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.

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