Balsamic Jalapeno Dressing for Spinach Salad and Chicken

Preparing the Jalapeno:
Use a pair of metal tongs, and hold the jalapeno over an open flame on the stove. You will hear the jalapeno POP as the skin is scorched.
You do NOT have to blacken it. Just char the entire surface. Once fully charred, place the Charred Jalapeno in a bowl and cover it for 5 minutes.
After 5 minutes, remove the cooled Jalapeno, and rub the skin off using a tea towel or paper towel.
Once the skin is removed, split the jalapeno and remove the seeds. You can scrape the inside membrane to take some of the “spice” out if you want.
Take the prepared jalapeno, and mince/dice it finely.

Ingredients for Dressing:

1/2 cup of extra virgin olive oil
2 tablespoons of Balsamic Vinegar
1 tablespoon of Lemon Juice (fresh squeezed if you can)
2 teaspoons of Black Pepper
1 teaspoon of salt
1 teaspoon of dill
1 finely chopped/minced Jalapeno
1 or 2 teaspoons of sugar

Now, toss the Jalapeno into the bowl, and add in the salt, pepper, dill, sugar, lemon juice and Balsamic.
Use a whisk or a fork and slowly drizzle olive oil into bowl while firmly whisking the dressing together.

Cool the resulting mixture in the refrigerator for at least 30 minutes before using.

Now… This is PERFECT over a fresh salad of Baby Spinach, chopped chicken, chopped red peppers, and chopped Red onions.
Pour the dressing over your prepared Salad, and mix it together.

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