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Jalapeno Dressing

This jalapeno dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his cauliflower jalapeno or scallops and brussels sprouts.

  • yield: Makes about 3 cups




  • 2 jalapenos, half of the seeds discarded, finely chopped
  • 1/2 teaspoon grated garlic
  • 1 1/2 cups unseasoned rice-wine vinegar
  • 4 teaspoons fine sea salt
  • 1 1/2 cups grapeseed oil


  1. Step 1

    Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.

The Martha Stewart Show, November Fall 2007

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Reviews (1)

  • mmsrjs 24 Nov, 2007

    I would change the jalapeno to serranos and perhaps the rice-wine vinegar to a white wine vinegar. I can not eat very hot items or I lose my voice for at least 1/2 hour.