Serves: 2
Ingredients
1 Tbsp olive oil
1 jalapeno pepper
3 Tbsp diced red onion
1 Tbsp finely chopped garlic
1 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
¼ cup rice wine vinegar
¼ cup olive oil
½ cup grape seed oil
1 Tbsp sesame oil
2 Tbsp basil chiffonade
1tsp ancho chili powder
Salt and Pepper to taste
Preparation
Place 1 Tbsp olive oil and jalapeño in a small pan, cover. Turn heat to medium-low setting and char all sides of the pepper. Set aside to cool, then rough chop, seeds included. An alternative method is to roast them in your oven under the broiler or on the grill.
Place the chopped jalapeño pepper and the remaining ingredients in a medium bowl and whisk until blended.
NOTE: I usually double this recipe. It tastes great on steak, chicken and salmon. It also makes a great dressing for salad.