Roasted Red Jalapeño Vinaigrette - Butterball Foodservice

Roasted Red Jalapeño Vinaigrette

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Roasted Red Jalapeño Vinaigrette


2 oz. Lime juice, fresh
4 oz. Cider vinegar
1 tbsp. Oregano leaves, dry
1 1/2 tsp. Smoked paprika
1/4 tsp. Sea salt
1/4 tsp. Black pepper
2 ea. Roasted red jalapeño, peeled
3 tbsp. Sundried tomatoes, diced
1 1/4 cups Olive oil


  1. Measure the lime juice and cider vinegar into a stainless steel bowl.
  2. Add the oregano, smoked paprika, salt, black pepper, jalapeños and sundried tomatoes. Blend well with a whisk.
  3. Slowly pour the olive oil into the mixture while whisking.
  4. Place into a storage container with a lid. Label and date.
Serve with confidence.®


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