Ingredients
2 jalapenos, half of the seeds discarded, finely chopped
1/2 teaspoon grated garlic
1 1/2 cups unseasoned rice-wine vinegar
4 teaspoons fine sea salt
1 1/2 cups grapeseed oil
Preparation
Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.
