Jalapeño Garlic Vinaigrette
Add a little heat to a cool salad with this spicy dressing.
Ingredients
- 2 small garlic cloves
- 1 Tablespoon pickled jalapeños, or ¼ jalapeno
- 1 Tablespoon Dijon-style mustard
- ¼ teaspoon salt, optional
- ¼ teaspoon hot sauce, optional
- ¼ teaspoon Worcestershire sauce
- 1 date, pitted, or ½ teaspoon honey
- 1 small (30 g) shallot, peeled
- ½ cup (120 ml) extra virgin olive oil
- ¼ cup (60 ml) apple cider vinegar
Directions
- Place vinegar, garlic, jalapeño, mustard, salt, optional, hot sauce, Worcestershire sauce, date, and shallot into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 15 seconds or until ingredients are well blended.
- Decrease speed to Variable 4.
- Remove lid plug and slowly add oil in a thin stream through the lid plug opening.
- Replace lid plug and slowly increase to the highest speed, blending for 30 seconds.
Ingredients
- 2 small garlic cloves
- 1 Tablespoon pickled jalapeños, or ¼ jalapeno
- 1 Tablespoon Dijon-style mustard
- ¼ teaspoon salt, optional
- ¼ teaspoon hot sauce, optional
- ¼ teaspoon Worcestershire sauce
- 1 date, pitted, or ½ teaspoon honey
- 1 small (30 g) shallot, peeled
- ½ cup (120 ml) extra virgin olive oil
- ¼ cup (60 ml) apple cider vinegar
Directions
- Place vinegar, garlic, jalapeño, mustard, salt, optional, hot sauce, Worcestershire sauce, date, and shallot into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 15 seconds or until ingredients are well blended.
- Decrease speed to Variable 4.
- Remove lid plug and slowly add oil in a thin stream through the lid plug opening.
- Replace lid plug and slowly increase to the highest speed, blending for 30 seconds.
