Habanero-Garlic Vinaigrette is a Bobby Flay recipe and it’s so delicious and I’ve made it so much, I have it memorized.
This sweet, spicy vinaigrette, which is made in a food processor or a blender goes perfectly on everything.
Habanero Garlic Vinaigrette (For Seafood + Salads)
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Please make this recipe. It is Sooooooooooooooooooooooooo Delicious.
I’ve lost count of how many times I’ve made it.
The recipe will make about a cup.
Between the five cloves of garlic, the habanero pepper and the cilantro, a little definitely goes a long way.
You’ll probably use a tablespoon or maybe two per quesadilla.
So store the leftover vinaigrette in a glass container in the fridge. It will keep about a week.
Try it on salads.
Or on grilled vegetables.
Or warm a tortilla in a skillet for a few seconds and then dip it into the vinaigrette!
You’ll really need a blender or a food processor to make this.
If you don’t have either, borrow one from a friend or neighbor. You can make this in less than a half an hour, have it scrubbed and back to them within an hour if you work quickly.
You could try chopping and pounding it out by hand but it isn’t going to come out a lovely spicy, green puree, which is what you want.
You can make ingredient substitutions for most of these things.
If you don’t have honey, use molasses or syrup.
If you can’t find a red or orange habanero pepper, use a jalapeno pepper, it just might not be as spicy.
You can also swap out lemon juice for the lime juice.
Just don’t leave out the garlic or the oil. Those are critical.
This vinaigrette makes about a cup and will last tightly covered in a fridge for about a week.
You could also drizzle it over steak or toasted slices of baguette with a few tablespoons of chopped tomato–sort of a spicy bruschetta.
You need a blender or a food processor for this.
I bought it maybe 15 or 20 years ago, possibly longer.
Habanero Garlic Vinaigrette is going to be your favorite sweet, spicy southwesterny accompaniment for seafood but I also like to drizzle the green sauce on a salad. #seafood #dressing #diy #nachos #sides #salads #grill
- 6 garlic cloves.
- 1/2 cup canola oil or vegetable oil
- 1 habanero chile, seeded and chopped.
- 1/4 cup (four tablespoons) chopped cilantro.
- 1/4 cup fresh lime juice
- 1 tablespoon honey
Combine the garlic and 1/2 cup of the oil in a skillet or sauce pan and simmer over low heat until the garlic is golden, about 8 minutes.
Transfer the garlic to a food processor or blender.
Let the oil cool slightly.
Add the habanero pepper, cilantro, lime juice and honey to the food processor.
Pulse until pureed.
While the food processor is still running, slowly add the oil.
Season with salt and pepper to taste.
If you don't have honey, use molasses.
If you don't have a habanero pepper, use a jalapeno, it just won't be as spicy.
You can also substitute lemon juice for lime juice in a pinch.
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Let me know if you make this recipe!