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Matthew Hoyle's 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

Source: The Martha Stewart Show, Episode 3037


  • 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. 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.

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