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The vinaigrette is being poured from the glass bottle into a measuring cup.

Roasted Garlic and Jalapeno Vinaigrette

(DF, GF, Paleo, Vegan, Whole30, Soy free, Egg free, Nut free)
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Salad, Side Dish
Servings 4

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.