This jalapeño lime vinaigrette is bright, herbaceous, and has just the right amount of citrus punch. It’s a great balance of citrusy, sweet, and fresh flavors that pairs well with salads, fish, tacos, and grain bowls.

Chef Tips:

• Use a food processor. It helps break down the cilantro and jalapeño evenly, creating a smooth, well-emulsified dressing without needing to spend too much time chopping.
• Taste and adjust. Limes vary in acidity, so start with the full amount, then add more honey or oil if needed.
• Store properly. Keep in an airtight jar in the fridge for up to a week. The flavors will meld over time and become slightly more acidic throughout the week. The bright green color will also begin to fade after the first few days.

Ingredient Notes:

• Cilantro – Use both the leaves and stems for maximum flavor. If you’re not a fan of cilantro, try swapping in mint (also great, and very fresh tasting).
• Jalapeño – I remove the seeds keeps the spice level moderate. If you like more heat, leave some seeds in.
• Kosher Salt – The recipe calls for kosher salt; if using iodized or sea salt, start with less and adjust to taste.
• Honey – Balances the acidity of the lime and the light heat of the jalapeño. You can substitute maple syrup or omit it for a less sweet dressing.
• Garlic – Adds depth and savoriness.
• Lime Juice – Fresh is always best. I typically avoid bottled juice, but the Santa Cruz brand is a decent option.
• Olive Oil – Adds richness and rounds out the flavors. A neutral oil like avocado oil can be used for a lighter taste.

What to pair with this jalapeno lime vinaigrette:

• Salmon Taco Bowl
• BBQ Salmon Salad
• Shredded Chicken Adobo Tacos