Jalapeño Lime Vinaigrette With Honey
Jalapeño lime vinaigrette is the zesty, slightly spicy dressing with just the right balance of heat, tang, a touch of honey, and freshness. It’s a quick and easy way to bring bold flavor to salads, bowls, tacos, and more.
Looking for more homemade dressing recipes? Try my honey ginger dressing, spicy cashew dressing, or creamy lemon miso dressing.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make lime jalapeño vinaigrette:
- Extra virgin olive oil
- Lime zest and fresh lime juice
- Jalapeño peppers
- Honey
- Kosher salt
How to Make Jalapeño Lime Vinaigrette: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Blend. Add the olive oil, lime zest, lime juice, honey, jalapenos, and kosher salt to a blender. Blend for 20-30 seconds until smooth.
- Season to taste. Add more honey if needed or salt, to taste.
Helpful Tips
- Use a blender, not a food processor. You’ll get a much smoother consistency using a blender, plus it also helps emulsify the dressing.
- Use fresh lime juice, not bottled, for the best flavor.
- Use fresh peppers, not pickled, for the best flavor.
- Make a double batch, so you always have a flavorful sauce or marinade on hand.
Quick Tip: If you’re sensitive to spice, remove the seeds and membranes (white parts). The spice comes from the membranes and because the seeds are attached, they also hold onto the heat.
Storage
Store your jalapeño lime vinaigrette in a mason jar or an airtight container in the refrigerator for up to 1 week.
Shake or stir before each use, since natural separation may occur.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this spicy jalapeno lime vinaigrette recipe using what you already have? Here are some ideas….
- No honey? – you can swap it for agave or maple syrup, although maple syrup with slightly change the flavor.
- Add-ins – fresh cilantro, white wine vinegar for more dimension, or dijon mustard to emulsify the dressing even more.
- Switch up the peppers – try bell peppers for a milder flavor, serrano peppers for more heat, or roasted poblano for a smoky twist.
- Make an extra creamy dressing – add in a tablespoon of mayo or Greek-style yogurt.
- Use a different oil – such as avocado oil or an infused oil.
Frequently Asked Questions
Remove the seeds and membranes from the jalapeño, or use just half of one. The spice comes from the membranes and because the seeds are attached, they also hold onto the heat.
Unfortunately, vinaigrettes don’t freeze well. But, this recipe makes a small batch so you should have no problem using it within 1 week.
It pairs well with tacos, beef burrito bowls, grilled chicken, shrimp skewers, roasted vegetables such as sweet potatoes, hard-boiled eggs, grain bowls, or as a marinade for tofu.
More Homemade Dressings
I hope you love this Jalapeño Lime Vinaigrette! If you make this recipe, please leave a comment & a star rating below. Thank you!
Jalapeño Lime Vinaigrette With Honey
Ingredients
- ⅓ cup extra virgin olive oil
- zest of 1 lime
- ¼ cup fresh lime juice
- 1 tablespoon honey plus more as needed, to taste
- 1 jalapeño pepper, seeds removed and roughly chopped leave seeds for more heat
- kosher salt to taste
Instructions
- Blend. Add the olive oil, lime zest, lime juice, honey, jalapenos, and kosher salt to a blender. Blend for 20-30 seconds until smooth.
- Season to taste. Add more honey if needed or salt, to taste.