Jalapeno Cilantro and Peanut Vinaigrette
Recipe by Chef Michael Williams
Michael Williams

Jalapeno Cilantro and Peanut Vinaigrette

  • Prep time 10 mins
  • Cook time 10 mins

This is absolutely one of my favourite dressings I have ever made. As long as you have a blender or a food processor, it is super simple and the end result is a thick and flavourful dressing with a nice kick.



  1. Preheat a medium sized fry pan on medium heat.  Add the peanuts and lightly toast, stirring regularly.  Remove from the pan and set aside.
  2. Now add a little oil and then the chopped jalapeño, shallot and ginger to the fry pan.  Sauté, stirring regularly until the veggies are lightly browned.
  3. Add the cilantro to the pan and wilt it down and then transfer to a food processor or blender.
  4. Add the peanuts and vinegar as well and turn the unit on to puree.
  5. Slowly add the oil until you get the right consistency, season with the salt and your vinaigrette is ready to go.
  6. Serve this dressing over veggies, in stir-fry’s, on top of meats or seafood or even with your eggs in the morning.


  • If peanuts are not quite your thing, cashews also work very well!

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