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Lime Caper Vinaigrette

  • Yield: Makes 1 cup


  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped fresh parsley
  • 2 dashes of Tabasco sauce
  • 2 teaspoons capers
  • 1/2 teaspoon dried hot red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon sugar


  1. In a small bowl, whisk together the olive oil, lemon juice, parsley, 1 tablespoon of water, and Tabasco.

  2. Stir in the capers, red pepper flakes, salt, pepper, and sugar. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

Reviews Add a comment

  • DRPETE24
    19 JUL, 2015
    This is an awesome recipe. However there are some mistakes in the lime caper vinaigrette recipe-----look at the quantity listed for ingredients and see how this can possibly yield 1 cup!! Just over 1/4 cup is what comes out--i.e. just enough to dress one portion--actually needed more!! The first sentence also reads lemon juice, not lime juice. The crab and papaya recipe is great but I would recommend boiling the sugar snap peas for about 2 minutes--still al dente! I sure will make this again!