Food & Cooking Recipes Quick & Easy Recipes Serrano Vinaigrette 4.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Merrell Yield: 1 cup Drizzle this sweet, spicy vinaigrette over our Pork Tenderloin with Molasses Glaze and Couscous. Ingredients 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 Directions 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. Rate it Print