Looking for a new kick on your salad? A little pick-me-up for those ho-hum veggies? Roasted Jalapeno and Onion Dressing is your answer.
Roasted Jalapeno and Onion Dressing Recipe is a new way to jazz up your leafy greens or your favorite roasted or grilled vegetables.
Peppers and onions are a natural pair and their flavors can be a bit bold at times. Perhaps too bold for say, a salad dressing. By cooking each in their own way you are reigning in their boldness while creating new layers of flavor.
Jalapenos are spicy but they come in a spectrum of heat levels. Some are hotter or cooler than others. Roasting them over an open flame helps to tame the heat slightly while adding an unmistakably smoky flavor.
Onions have a bite, but when you caramelize them, you encourage their natural sugars to come forward. The result is a gorgeously soft consistency which a gentle onion flavor.
By roasting and caramelizing these two you are also making them the perfect texture for blending. A mini food processor does most of the work in this recipe which we can all be thankful for. Emulsification at the press of a button.
The red wine vinegar and orange juice round out the Roasted Jalapeno and Onion Dressing with brightness and acidity while the olive oil gives it body. The garlic gives it just a little edge and really brings out the jalapeno and onion flavor.
Roasted Jalapeno and Onion Dressing takes a little longer to prepare than most dressings you are used to, but the extra time is well worth it. It is so addictive that it will quickly become a family favorite.
Drizzle this dressing on your favorite roasted or grilled vegetables, use it as a marinade for chicken or seafood, or toss it in my Brussels Sprout Salad.
If you loved this Roasted Jalapeno and Onion Dressing recipe, try some of my other daring and delicious salad dressing recipes:
- 1/2 red onion
- 1 jalapeno cut in half and seeds removed
- 2 garlic cloves
- 1/2 cup red wine vinegar
- 2 tablespoons orange juice
- 2 tablespoons water
- 1/4 cup extra virgin olive oil plus more for drizzling
- 1 tablespoon sugar or sugar substitute
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Heat grill to medium heat. Drizzle red onion, jalapeno and garlic cloves with olive oil. Wrap each garlic clove in aluminum foil large enough to prevent falling through the cracks.
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Place onion, jalapeno, and garlic onto the grill. Sear for 10 minutes, turning every 2 minutes, or until onion is soft and caramelized, jalapeno is nicely charred and garlic cloves are soft.
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Remove from grill and allow to cool. Skins from the jalapeno and garlic should easily peel off.
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Add onion, jalapeno, and garlic to blender or food processor, pulse several times until a paste forms.
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Add remaining ingredients and blend until smooth, but slightly thick.
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Use immediately or refrigerate for up to one week.
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If you've tried this recipe, come back and let us know how it was!
If you do not want to grill, you can also roast in the oven on 350 degrees for 20 minutes, or until soft.
