Jalapeno Vinaigrette Recipe
Ingredients 3 jalapeno peppers 1 tablespoon coarsely chopped cilantro 1 tablespoon coarsely chopped shallots 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil Preparation In a nonstick saucepan, roast the jalapenos over high heat until the skins char. Turn the heat off, cover the pan, and set aside for 5 minutes. Peel the cooled jalapenos and remove the stems. Slice lengthwise and, over a small bowl, scrape out the seeds and discard while allowing the juices to collect in the bowl....