This sweet and spicy honey jalapeño lime vinaigrette has cilantro, lime juice, and honey for a spicy, tangy, sweet dressing that's great on salads, grilled meats, roasted vegetables, and more!
Why You'll Love This Dish
This recipe couldn't be easier. Measure everything out, toss in a blender, and you've got a delicious homemade salad dressing.
It's a versatile dish. It's a lovely salad dressing, but it's also fantastic drizzled on grilled chicken or roasted meats and fish (salmon is a favorite!), grilled and roasted vegetables, potatoes, grain bowls, tacos, and lots more.
It's super tasty! With zesty lime juice, heat from the jalapeño peppers, sweetness from the honey, and fresh, vibrant cilantro, this jalapeño dressing is one you'll want to make again and again.
Once you know how to make homemade dressing, you won't go back to the store-bought kind. So ditch the preservatives and mystery ingredients and make something at home you know you'll love.
What You'll Need for Jalapeño Vinaigrette
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- Jalapeño Peppers You will want fresh, whole peppers here.
- Fresh Limes or you could use bottled lime juice.
- Fresh Cilantro I would not substitute this for a dried spice.
- Garlic Fresh garlic is best here, but you could also use a small amount of jarred chopped garlic.
- Apple Cider Vinegar You could also try something like champagne vinegar or white wine vinegar if you don't have this on hand.
- Neutral Oil I used grapeseed oil, but you can also use something like avocado oil or vegetable oil. I do not recommend using olive oil for this recipe, as the flavor can kind of take over.
- Kosher Salt
You can also use a High-Speed Blender or a Food Processor if you prefer.
How to Make Honey Jalapeño Dressing
Step One Deseed your jalapeño if needed. If you are sensitive to spice, I recommend this step. If not, just remove the seeds, leaving the membrane of the pepper intact, chop it into a few pieces and add to the blender or food processor.
Step Two Measure your ingredients and add the cilantro, garlic, lime juice, honey, apple cider vinegar, oil, and a pinch of salt.
Step Three Mix until the solid ingredients are quite finely chopped. I like the dressing to be a bit thick but primarily liquid in texture.
Step Four: Taste of seasoning and add more salt if needed.
Variations & Substitutions
- Swap the cilantro for another fresh herb, like basil, mint, or parsley.
- You can switch out the jalapeños for serrano peppers for an even spicier dressing.
- To make this dressing creamy, add some Greek yogurt.
How to Store
Fridge Store jalapeño lime vinaigrette in an airtight container in the refrigerator for up to a week. I like using a small jar with a lid.
Freezer Store jalapeño lime vinaigrette in an airtight container in the refrigerator for up to a week. I like using a small jar with a lid.
Stir or shake well before using.
Yes, due to the fresh ingredients in homemade vinaigrette and the lack of commercial preservatives and stabilizers, homemade vinaigrettes do need to be refrigerated.
When stored properly in an airtight container (I recommend a glass jar with a tightly fitting lid, such as a mason jar) in the refrigerator, lime vinaigrette should last for up to a week.
This particular recipe has 145 calories per 2-tablespoon serving. Feel free to adjust your serving size in the recipe card below by clicking on the number next to "Servings" and sliding to your desired amount.
How to Serve
Make this dressing to serve in a number of different ways, including:
Add to your favorite salad, like this side salad, or this Salmon Mango Salad. You could also try over shredded cabbage added to a taco dinner.
Drizzle over roasted meats, like Christmas Roast Chicken or fish, like this Furikake Salmon. You can also serve them over roasted veggies like these Spicy Roasted Vegetables.
This is wonderful over potatoes. Swap the dressing in these Air Fryer Fingerling Potatoes for a flavorful side.
- Taste and adjust as needed. Too sweet? Add a little more lime juice. Too tart? Add honey.
- Make the dressing in advance for quick work lunches or weeknight dinners.
- Use a mini food processor for easier and quicker cleanup!
More Recipes You'll Love
Try these other spicy condiments!
Honey Jalapeño Lime Vinaigrette
- Mini Food Processor or Food Processor or High Speed Blender
- Glass Jar with Lid
- ⅔ cup neutral oil like grapeseed or avocado oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 jalapeños or 1 large jalapeño
- 2 tablespoons cilantro roughly chopped
- 1 clove garlic peeled
- kosher salt to taste
- If you are sensitive to spice, deseed and devein the jalapeños by slicing them in half lengthwise and using a spoon to scrape out the interior.
- If you are looking for a spicy vinaigrette, try to just remove the seeds of the jalapeño while leaving the white membrane intact.
- Chop into a few pieces and add to the food processor with all remaining ingredients.
- Blend until smooth. Taste for seasoning, adjust if needed, and serve.
- Try swapping the cilantro for another fresh herb, like basil, mint, or parsley.
- This dressing is great over salads, roasted vegetables, meats, fish, potatoes, grain bowls, tacos, and more.
- Fridge Store jalapeño lime vinaigrette in an airtight container in the refrigerator for up to a week. I like using a small jar with a lid.
- Freezer I do not recommend freezing this vinaigrette.
- Stir or shake well before using.
My new favorite dressing for salad. Wow! is this ever delicious. I also drizzle it on tacos and on chicken. Yum!
Wonderful! Thank you so much for the compliment, Glenda!
Used this on our favorite green salad and it turned out so well! It was flavorful and satisfying! Impressive!
So glad to hear it, Sharina!
I loved the spice in this dressing! It was unique, flavorful and so delicious.
Thanks so much, Addison!
We made this to serve with a kale salad (because my husband wants everything to be spicy, ha!) The honey + jalapeno combination was actually really delicious. Will be making this again for sure.
We are a spicy household, too, haha. I'm so glad you guys enjoyed!
Mandy Applegate says
I was having people around for dinner and wanted a vinaigrette with a difference and found this, I made it a couple of days ahead and was worried it wouldn’t last, but it did and it was delicious!
I'm so happy to hear everyone liked it! Thank you, Mandy.
Thanks!! This came out so good. I put it with chicken, purple cabbage and rice and it made the dish both beautiful and delicious. Glad I have some left to put on more food.
Val!! I'm so happy to hear that you made this and that you enjoyed it. All my love, my friend!