Is this jalapeño vinaigrette spicy?

The recipe includes half a jalapeño so I would call it moderately spicy. Since some jalapeños are spicier than others, if you're sensitive to spicy foods, just start with a small amount in the vinaigrette and add more if necessary. Of course, if you love spicy, feel free to add the entire jalapeño! Using the seeds and membrane will also add more heat.

Do you need to refrigerate jalapeño lime dressing?

Yes, since we're using fresh ingredients like jalapeños, lime juice and cilantro, this vinaigrette should be stored in the fridge. It may solidify a little and/or the oil may separate from the other ingredients. Just let it sit at room temperature for 15-20 minutes and then give it a stir or shake before using.

How long does this jalapeño lime vinaigrette last?

If stored properly, this vinaigrette should last for 2-3 days. This depends, however, on the freshness of your ingredients. The fresher your jalapeño and cilantro, the longer the dressing will last.

Jalapeño Vinaigrette

Description

Quick and easy to make, Jalapeño Vinaigrette is spicy, sweet and tangy with just 7 ingredients including cilantro, lime juice and jalapeño!

Ingredients

1 cup fresh cilantro, loosely packed
1/2 jalapeño pepper, seeds and membrane removed
2 limes, juiced
2 tablespoons honey
1 garlic clove
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil

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Instructions

Add all of the ingredients to a blender and blend on high until everything is combined and emulsified. This should just take 20-30 seconds, depending on the power of your blender. (It’s okay if there are still flecks of cilantro, but you don’t want any big chunks of jalapeño).
Pour into a glass dish or jar with a lid and store in the fridge for 2-3 days.

Notes

You’ll need to use a blender for this recipe. I use the smoothie cup that comes with my blender, but a larger stand blender will work too. If you don’t have a blender, a food processor can also work.
When removing the seeds and membrane from the jalapeños, you might want to wear gloves to protect your hands from getting spice burns.
The seeds and membrane of a jalapeño contain more heat than the flesh, so I normally remove them, but you can add them for extra heat if you prefer.
Once stored in the fridge, the vinaigrette may solidify a little and the oil may separate. Just let it sit at room temperature for 15-20 minutes and then shake or stir it before using.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.