12 Each Jalapeno 1 1/2 Ounce Shallot 2 Tablespoon Honey 1 Tablespoon Dijon Mustard 2 Cup Apple Cider Vinegar 2 Fluid Ounce app 2 each Fresh Lime Juice 3 Each bunch Cilantro 2 Tablespoon Salt 2 Teaspoon Black Pepper 6 Cup Canola Oil
Remove seeds from jalapenos and soak in cold water for 5-10 minutes.
Mince shallot and cilantro and add to blender. Add honey, jalps, dijon, apple cider vinegar, lime juice and salt and pepper to blender.
Begin blending and slowly pour in canola oil.
Desired texture Medium-thin, watch the speed in which pouring canola to avoid thickening too much.
Transfer to a gallon container, label and store under refrigeration.