Serrano Vinaigrette

Photo: James Merrell
1 cup

Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous.


  • 2 serrano or jalapeno peppers, seeded and deveined

  • 6 tablespoons red-wine vinegar

  • 1 tablespoon honey

  • ¾ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 9 tablespoons extra-virgin olive oil


  1. Mince the serrano peppers. Combine half of the minced pepper, vinegar, honey, salt, and black pepper in a blender. Process until serrano pepper has been fully blended. With machine running, add olive oil until combined and mixture is thick. Use the remaining minced serrano pepper as a garnish.

Cook's Notes

Serrano peppers range in color from dark green to red and are between 1 and 4 inches in length. If you can't find them, use jalapeno peppers, which range in color from medium green to purple and are about 2 1/2 inches long.

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