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–+ servings
Ebonie Garnica

Jalapeño Lime Vinaigrette For Full GAPS

A fresh Full GAPS vinaigrette with lime juice, cold-pressed extra-virgin olive oil, jalapeño, raw red onion and sea salt. Blend until pourable and dress your salad just before serving.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Condiment, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup fresh lime juice Seeds removed.
  • 1/4 cup cold-pressed extra-virgin olive oil
  • 1/2 jalapeño Stem and seeds removed; roughly chopped.
  • 1 tablespoon chopped raw red onion
  • 1 teaspoon natural sea salt

Equipment

  • Knife and cutting board
  • Citrus juicer and measuring cups and spoons Or your usual way of squeezing limes.
  • Ninja BN801 with supplied 24-ounce single-serve cup and Pro Extractor Blades Assembly Use the matching cup/blade configuration. Other small-batch blenders may be used according to their own wet-blending instructions.
  • Covered serving container Do not store dressing with the blender blade assembly attached.

Method
 

  1. Wash the lime and jalapeño. Squeeze and measure the lime juice, discarding seeds. Remove the jalapeño stem and seeds, then roughly chop the half needed. Peel and chop enough raw red onion to measure 1 tablespoon. Wash your hands after handling the pepper and avoid touching your eyes.
  2. Add the measured lime juice, olive oil, jalapeño, raw red onion and sea salt to a small blending cup suitable for wet ingredients. For the Ninja BN801, use its supplied 24-ounce single-serve cup and matching Pro Extractor Blades Assembly. Secure the assembly and lock the cup onto the base according to its manual.
  3. Blend until pourable, with the onion and pepper finely broken down and no large pieces. On the BN801, select Low and stop at that texture. Wait for the blades to stop fully before removing the cup. If pieces stick to the sides, switch off and unplug the base, remove the cup and blade assembly, scrape down, then reassemble before blending again.
  4. Remove the blade assembly and pour the dressing into a serving container. Stir, taste a small amount, then add to your salad gradually and toss until coated. Serve the dressed salad promptly. Refrigerate any dressing prepared ahead in a clean covered container, without the blender blade assembly attached.

Notes

One batch uses ¼ cup each lime juice and olive oil, plus the measured pepper, onion and salt. The five-minute hands-on time is an estimate, not a fixed blending time.
At 2×, use ½ cup each lime juice and olive oil, 1 seeded jalapeño, 2 tablespoons chopped raw red onion and 2 teaspoons natural sea salt. Observe the blending cup's fill line.
Full GAPS after the raw onion, jalapeño and citrus have been introduced and tolerated. Not an early Intro recipe. Jalapeño is a nightshade; do not use this dressing while avoiding nightshades. Use cold-pressed olive oil and keep it unheated.
Pepper heat varies, even after removing seeds. Taste a small amount and add the dressing gradually. The onion measured into the dressing is raw, not pickled.
Plan for same-day use. Refrigerate prepared dressing in a clean covered container without the blade assembly attached. Stir or shake before serving; some separation is normal. This is not a shelf-stable preserve.

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