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Jalapeno Dressing


This recipe for jalapeno dressing is courtesty of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."

  • Yield: Makes about 1 cup

Source: The Martha Stewart Show, December Fall 2007


  • 5 cloves garlic
  • 1 heaping tablespoon chopped pickled jalapenos, plus 1 or 2 whole pickled jalapenos, minced
  • 1 tablespoon Dijon Mustard
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 shallot, finely chopped


  1. In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.

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