This will make your skirts fly up and your pants legs flap in the breeze – even if there isn’t a breeze! I made this yesterday and I can’t wait to have it on my salad tonight. I must say, I wish my jalapeno peppers had been a bit hotter. I like heat and apparently right now the jalapeno peppers I am getting are not that hot. I even left the seeds in and just didn’t get as much heat I wanted but the flavor – oh my. the flavor is definitely still there – so incredibly good. But less heat makes it easier for hubby to eat the dressing – or not! More for me!
This will definitely be one of my favorites. Serve on a bed of field greens, some marinated chicken breasts that have been grilled (marinated with my homemade taco seasoning of course) and if you like, add a couple of slices of avocado. I’m getting hungry just thinking about it. Try some and see what you think.
1/2 jalapeno roughly sliced (or use the whole jalapeno -why not?) (with or without seeds – your choice)
1 Tbsp Dijon mustard
Juice of 1 lime
2 Tbsp white wine vinegar
2 tsp salt
2 tsp sugar (and yes, I did use my Splenda Sugar)
1 garlic clove, peeled and roughly chopped (I threw mine in whole and the blender chopped it up just fine)
1/2 cup blended oil (1/4 cup olive oil and 1/4 cup vegetable oil – or if you would rather, use 1/2 cup all olive oil – but use a light olive oil so the flavor of the oil does not overpower the dressing)
Place the jalapeno slices, lime juice, vinegar, salt, sugar, and garlic in a blender and blend at low speed, using the quick on/off pulses, until the jalapeno and garlic clove is finely chopped. Now with the motor running, slowly pour in the oil in a thin stream.
Pour into a container (a canning jar works great-makes about a cup so an 8-ounce works great) and store in the refrigerator. Bring to room temperature before serving. Give the jar a good shake to make sure all is blended well.