With the loads of salsa recipes available from Rick Bayless (really, he has gobs of 'em), you'd think I could have easily picked one. Story of my life...I tend to zig where others zag.
The Rick Bayless recipe that caught my eye this week is Pickled Jalapeno Dressing (Aderezo Picante) from Mexican Everyday.
At first, my family and I were not thrilled with this dressing. The only flavor we detected was vinegar. And it was overwhelming.
Next day it was the same story.
But then something happened around day 3-4. After sitting in a jar in the fridge, this dressing came alive. Guess it needed some alone time to think about what it could accomplish. After day 3, the flavors met to produce a pretty tasty and different salad dressing. Surprisingly, this dressing is not all that spicy.
Everyone could use more sauces and salsas don't ya think? Visit IHCC for additional recipes.
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Cookbook Sundays @ Couscous and Consciousness
My Meatless Mondays @ My Sweet & Savory
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Pickled Jalapeno Dressing (Aderezo Picante)
from Mexican Everyday by Rick Bayless
Makes about 1 1/4 cups
3/4 cup olive oil
1/4 cup apple cider vinegar
1 canned pickled jalapeno, stemmed
1 Tbsp jalapeno pickling liquid
salt
Combine the oil, vinegar, jalapeno, pickling liquid, and a scant teaspoon of salt in a blender or food processor. Process until smooth. Taste and season with more salt if needed. Pour into a jar, seal, and refrigerate until using. Shake well immediately before serving.
*I found this dressing needed to sit a few days for the flavors to come together.
*Rick Bayless says: Any pickled chile will work, though a habanero will be very hot. A couple of cloves of roasted garlic will add a richness to the dressing.
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My fiance would love this- he loved anything with peppers! And I think I already have all the ingredients- I love simple recipes.
ReplyDeleteI guess this is one that improves with age! I love jalapeno and this is an interesting dressing, one that I have not seen before!
ReplyDeleteI'm glad that this does gain some flavor over time because I do enjoy the taste of pepper. I'm also glad the heat isn't horrible since my mouth hasn't built up much of a resistance to the stuff yet. It looks delicious. Thanks for the review and for sharing the recipe!
ReplyDeleteJalapeno dressing, how cool!! I like that is gets better with time, yummy!
ReplyDeleteI'm glad to hear the jalapeno flavor turned up in the end!
ReplyDeleteOh, I of course love the idea of adding some roasted garlic to this. I have everything I need to make some. I think I should make a batch and pop is in the fridge for a few days (thanks for the tip)! Yummmmm.
ReplyDeletevery interesting - now let me get this right... that is one pickled jalapeño pepper, not the whole can ... no wonder it is not too spicy...tee hee
ReplyDeleteDrick-yes, the recipe calls for 1 pepper. I chose the biggest one and added a bit extra. Did not deseed.
ReplyDeleteThis dressing sounds and looks fab! I will of course, use several jalapenos :) Have fun at Festival! Hope to see you there!
ReplyDeleteYou were on the page before me in the cookbook. LOL
ReplyDeleteI'm glad to know that it got better as it aged.
Interesting! I am glad you tried it again and didn't toss it. ;-) Looks like a unique dressing that would be great on a fish taco too.
ReplyDeleteLooks tasty! Thanks for the tip about making it earlier in the week!
ReplyDelete