With a burst of flavor from the roasted garlic and jalapenos, you will love this dressing. I personally have two favorite ways to use it: one is on salmon taco bowls, and the other is on cucumber salad. You might want to double the recipe, because you’ll want to put it on everything. This dressing has simple ingredients, is quick to make, and I’ll show you how in the post and recipe below.
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Let the dressing making begin!
The steps:
- First, you need to roast the jalapenos and garlic. If you have a gas stove, you can do this by turning the jalapenos and garlic over the open flame (very carefully!) until blackened. The other option is to use the broil setting on your oven.
- Line a baking sheet with some foil or high heat proof parchment paper. Add the jalapenos and broil on the LOW setting for 5 minutes. Flip the jalapenos, add the garlic to the pan, and broil for another 5 minutes. Check the garlic and jalapenos often to make sure they’re not getting too black. You want them to be black and blistered, but not completely covered in black.
- Add the rest of the ingredients to a blender while broiling.
- Once the garlic and jalapenos are finished, remove them from the oven and add them to the blender as well. You can remove the seeds from the jalapenos if you’re worried about the dressing being too spicy.
- Blend until very smooth.
- That’s it! Enjoy on your favorite taco or taco bowl, or as a dip for veggies!
Substitutions:
- You can grill some minced garlic on a small frying pan with some oil until brown, instead of roasting it.
- If you need to substitute the olive oil, use a neutral flavored oil, like avocado oil.
- White vinegar can be used in place of apple cider vinegar.
Recommended kitchen items:
- Magic Bullet Mini. This is a great little blender for sauces or a smoothie when you’re out of town.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
- Dressing cruet. You can use a lot of different vessels to store and pour dressing, but I love having this glass cruet to make things fancy.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Roasted Garlic and Jalapeno Vinaigrette
(DF, GF, Paleo, Vegan, Whole30, Soy free, Egg free, Nut free)
Ingredients
- 2 jalapenos stems removed
- 2-3 garlic cloves peeled
- ⅓ olive oil
- 1 lime juiced
- 2 Tbsp apple cider vinegar
- ½ tsp sea salt
- ⅛ tsp cracked black pepper
Instructions
- Add your whole jalapenos to a pan lined with aluminum foil or high heat tolerant parchment paper and broil on LOW for 5 minutes. After the first broil, flip the jalapenos and add the peeled garlic to the pan. Broil for an additional 5 minutes.
- (If you have a gas stove, you can very carefully grill the jalapenos and garlic on the grates above a medium flame, instead of in the oven.)
- While the jalapenos and garlic are roasting, add the rest of the ingredients to a blender.
- When the jalapenos and garlic are browned and starting to burn, remove them from the oven.
- Add the jalapenos and garlic to the blender (removing the seeds from the jalapenos if you're worried about spiciness), and blend until very smooth. That's it! Enjoy! I love serving this one any kind of taco or taco bowl- especially salmon tacos.
