- a 2-inch fresh jalapeño chile
- 1/3 cup fresh lime juice
- 1 tablespoon sugar
- 1 cup canola oil
- Wearing rubber gloves, seed and chop jalapeño. In a blender blend jalapeño, lime juice, sugar, and salt and pepper to taste 1 minute. With motor running, add oil in a stream and blend 30 seconds, or until emulsified. Vinaigrette keeps, covered and chilled, 3 days.