This little dressing is so easy and versatile! Use it on all kinds of meat or seafood, on vegetables, or as a salad dressing. It kicks up every dish you add it to. If you like a tiny bit of spiciness, you’ll love this!

Jalapeno Vinaigrette

Recipe by Chef John at All Recipes


  • 1 large jalapeno pepper,* seeded and membranes removed
  • ¼ cup rice or other vinegar
  • ¼ cup olive oil
  • ¼ teaspoon Dijon mustard
  • 1 pinch salt and freshly ground black pepper to taste


  1. Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
  2. Makes 4 servings.

Cook’s Note: If you are making this for a salad dressing, increase the oil to 1/3 cup.

*You can use other peppers for a similar flavor and heat profile. Fresno or Poblano peppers are a little milder, and Serrano or Cayenne peppers are a little hotter. Peppers (even of the same type) vary in spiciness depending on soil, sunlight, weather, and other growing factors. It’s a good idea to taste a tiny bit before you use it to be sure how much heat you’re working with. Experiment with different peppers and even combinations of peppers to find the flavor and heat level you like best.

The original recipe had you serving it over seared sea scallops with orange segments. I think it’s brilliant on any fresh seafood. I would also use it on a Tex-Mex salad or slaw to go with tacos or on grilled chicken or steak with fresh veggie sides. I think it could be pretty amazing on corn too.

Check out our recipe archive for more great recipes with peppers – mild or hot.