Food & Cooking Recipes Ingredients Vegetables Matthew Hoyle's Jalapeno Dressing 3.5 (4) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 16, 2021 Print Share Share Tweet Pin Email Yield: 3 cups This jalapeño dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his Cauliflower Jalapeno or Scallops and Brussels Sprouts. Ingredients 2 jalapenos, half of the seeds discarded, finely chopped ½ teaspoon grated garlic 1 ½ cups unseasoned rice-wine vinegar 4 teaspoons fine sea salt 1 ½ cups grapeseed oil Directions 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. Print