Capon’s Roasted Jalapeno Vinaigrette

Capon’s Roasted Jalapeno Vinaigrette


4 jalapenos
1 red onion
4 cloves of garlic
1/2 cup lime juice (about 4 limes)
1 cup cilantro leaves
3 TBSP agave or honey
1 cup avocado oil
2 TBSP red wine vinegar


1. Roast the garlic, onions, and jalapenos in a saute pan with EVOO. After a few minutes, place the pan in the oven on broil for a few minutes until the jalapenos and onions are nice and charred. Let them cool
2. Seed the jalapenos. In a glass jar, put avocado oil, lime juice, vinegar, cilantro, S&P, then the jalapenos, onions and garlic. Use a hand blender to emulsify it all together


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