Peanut Jalapeño Vinaigrette with Little Gems

Peanuts are elite flavor bringers and I love using them any chance I get. Also the nostalgia of a peanut buttery snack, or sauce holds a place close to my heart for always. Peanuts have been used in Mexican cooking for centuries, but growing up in California the overlap of Latin and asian flavor profiles has inspired my cooking immensely. A few weeks ago for the Worthy Roundtable dinner I did,
I made what was basically peanut sauce with tons of vinegar and called it a salad dressing, tossed it on some Little Gems and it was an absolute banger. Here is the recipe that I keep in rotation all year long. It can be used as a salad dressing, a dip for crudites, or can be drizzled onto the protein of your choice and served over rice. Enjoy!

RECIPE

INGREDIENTS

½ cup smooth all-natural peanut butter

¼ cup lime juice

Zest of one lime 

2  large jalapenos, seeded

1 tablespoon miso

1 tablespoon apple cider vinegar 

3 teaspoons olive oil 

3 cloves garlic, crushed

¼ – ½ cup water

Sea salt, to taste

METHOD:
Add everything to a blender until smooth, start with a lesser amount of water and continuously add slowly to loosen up the dressing. Peanut butter absorbs liquid, so you’ll likely add more water than you think. Adjust seasoning accordingly.

Enjoy!