Pineapple Cilantro Dressing
This is a lovely little dressing that Jeff calls a “happy accident” ala Bob Ross. Discovered while he was making our Al Pastor Kebab Salad Bowls, this dressing tastes amazing on that recipe, but it can also be used on other things as well. Some crispy vegetables or even a delicious bowl of lettuce with just a sprinkling of white cheddar cheese and some of this dressing would be close to heavenly.
Jeff carefully removed all of the inner membrane from the jalapeno he used in this recipe. There is a common misconception that all the heat of a chile comes from the seeds, when really it comes from the white membrane instead. If you like a little heat, you could leave some of that membrane in, otherwise carefully scrape it away! Be sure not to rub your eyes during the process, unless you want to experience the weird sensation of pouring milk into your eyeball to soothe the pain you will inevitably feel.
- ¾ Cup Pineapple chunks with juice
- 1 Jalapeno, veins and seeds removed
- ¼ of a red onion
- 2 Tbsp Fresh Cilantro, chopped
- ½ Cup Olive oil
- 1 Tbsp Adobo Lime Rub
- Place pineapple, jalapeno, red onion, cilantro, and Adobo Lime Rub in a food processor and process until smooth. While processing, slowly drizzle olive oil in a process for another 2 minutes. Transfer to a bowl, cover and refrigerate for 2 hours.