This stuff is absolutely addictive and so versatile that it can be eaten morning, noon and night – on eggs, salads, baked potatoes, rice, chicken, salmon. There is no end.
I first ate this morning, noon and night when I was pregnant with Lucas and madly craving jalapenos (I craved them in my second pregnancy too – weird!) I found this dressing as part of a bean salad on food.com and modified it a little.
Out of laziness, I left in all the seeds from what turned out to be some particularly spicy jalapenos. Then, round-bellied and glowing (from the capsaicin), I proceeded to scoop up large amounts with my pita triangles – half wondering if this level of spice was safe in pregnancy and half repeating to myself “this is one of the best things I’ve ever tasted!” Apparently I’m not the only one!
If you want it mild, leave out all of the seeds. But if you prefer a little kick, leave some in, but probably not all of them (unless you are pregnant and deficient in jalapenos.)
Southwestern Cilantro-Lime Dressing
Makes about 1.5 cups of dressing
1/2 cup freshly squeezed lime juice (about 4 limes)
3/4 cup extra virgin olive oil
6 T chopped cilantro
2 fresh jalapenos, deseeded and chopped (leave in some seeds and membrane if you want it to have a kick)
1-2 cloves garlic, minced (depending on how much you like garlic)
1 t chili powder
1 t ground cumin
1/4 t sea salt
Throw the ingredients in the blender and blend until they are well combined, but not uniformly liquified (there should still be some cilantro, garlic and pepper bits.) Taste and add more salt if needed. It’s good right away, but gets better as the ingredients come together after a few hours in the fridge.