On the Border Smoked Jalapeno Vinaigrette
By Todd Wilbur
One of top choices for your salad at this popular Mexican chain is this delicious, slightly spicy chipotle-flavored dressing. A clone for this one is made easily by combining several ingredients in small pan over medium heat and simmering for 5 minutes. The final step involves creating an emulsion to thicken the dressing and to keep the oil from separating. I suggest measuring the oil into a spouted measuring cup. This will make it easy to drizzle the oil in a thin stream into the dressing while you are rapidly whipping the mixture with a wire whisk. If you break a sweat, you’re doing it right.
You may notice that there is no jalapeño mentioned in this recipe. Chipotle is a smoke dried jalapeño. We'll use ground chipotle chili found near the spices in your market.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 4 teaspoons granulated sugar
- 1/4 cup water
- 1/2 cup red wine vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground chipotle chile
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- Do This
Restaurant/BrandOn the Border
1. Combine all the ingredients except the oil in a small saucepan and place over medium heat. When the mixture reaches a boil, reduce the heat and simmer for 4 minutes.
2. Pour the dressing into a bowl. Drizzle the oil into the dressing in a thin stream while whisking quickly. Pour into a covered container and chill.
Makes 3/4 cup.