Jalapeno Viniagrette

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Course
 
Preparation Time
 
Difficulty
 
Serving Size
Refresh / Double it
Comments
Yields 2 qts or 2 kits for Elote Bowls  
Source
 
Source Description
 
Last Modified
2017-08-04  
User
Sam



Ingredients
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

Directions
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.