I’ve been making this dressing for several years now. It became much easier with the purchase of a stick blender. The stick blender comes with its own container for mixing and it cleans up easily.
The dressing in the picture looks reddish because the jalapeno I used was red, while most of them you find are green. Refrigerate this dressing for up to one week, if you can keep it around that long!
- ¼ cup lime juice
- 2 Tbsp white wine vinegar
- 2 Tbsp honey
- 1 tsp whole seed mustard or dry mustard
- 1 medium jalapeño, sliced (remove seeds for milder dressing)
- 2 small cloves garlic
- ½ cup olive oil
- Combine all ingredients
- Mix with a stick blender. If you don’t have a stick blender, use a regular blender or food processor.