At the restaurant this versatile vinaigrette spices up specials such as grilled swordfish with corn salsa. We loved it on a jícama and carrot salad.
Ingredients
a 2-inch fresh jalapeño chile
1/3 cup fresh lime juice
1 tablespoon sugar
1 cup canola oil
Directions
Wearing rubber gloves, seed and chop jalapeño. In a blender blend jalapeño, lime juice, sugar, and salt and pepper to taste 1 minute. With motor running, add oil in a stream and blend 30 seconds, or until emulsified. Vinaigrette keeps, covered and chilled, 3 days.
