Green Jalapeno Dressing

Make this Tonight - "Roast Chicken & Bread Salad"

Prep Time


  • 4 cloves garlic, smashed and peeled
  • 5 jalapeño peppers, halved lengthwise and seeds removed
  • 2 cups cilantro, leaves, and tender stems
  • 3/4 cup Greek yogurt
  • 1/4 cup lime juice
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup vegetable oil


  1. In a food processor or blender, combine the garlic and jalapeno and pulse to loosely break them up.
  2. Add the cilantro and pulse a few times more.
  3. Add the yogurt, lime juice, vinegar, and salt and blend until combined.
  4. With the machine running, add the oils in a steady stream to emulsify everything.
  5. Set aside.
  6. This dressing will keep refrigerated for up to 5 days.