For those who like a little sweet and a little spicy in their dressing, this is a MUST TRY! It’s good just to have for variety if you eat a lot of salads but it goes especially well with this Southwest Salad recipe.
Both recipes I got from Jen at Carlsbad Cravings and holy shiz, if you like food blogs, you should check her out! I have made quite a few of her recipes and they are all absolutely delicious.
Made with an avocado cream base pureed with jalapeno, cilantro, salsa, and spices, this is something I could pretty much put in a cup and drink. It’s that good.
The recipe called for a deseeded jalapeno, and if you are using homegrown japs that are HOT, I’d follow this advice. Given that our jalapenos are not fully grown yet on the homestead, I had to use some from the grocery store that weren’t that hot and I included the seeds to be sure to get the heat I wanted. I just left out the hot sauce in the end.
It’s so easy for dressings because just throwing them in a blender and letting them chill are usually enough.
This can be made to just the right consistency you want by adding more milk to thin it out if you wish. I probably added 1/3 cup of milk to mine, at least, to thin it out. I also made this as part of a meal prep I did for my lunches throughout the week, and I just stored the dressing in a large mason jar once I was done.