This recipe combines the unique flavour profile of husk cherries with the spice of jalapeno and the zest of fresh lime to create a summery dressing perfect for salads, power bowls, fish, chicken, tacos, you name it!
- 1 & 1/4 cups husk cherries de-husked
- 1 lime zest & juice. I like it extra tangy so I used 2
- 1/4 cup apple cider vinegar unpasteurized
- 1 jalapeno roughly chopped
- 2 cloves garlic peeled and quartered
- 1 large bunch green onions roughly chopped
- 1 tbsp. maple syrup
- 1 tbsp. dijon mustard
- 1/2-1 cup olive oil extra virgin
- 1/4 tsp. sea salt
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Combine all ingredients EXCEPT olive oil and sea salt in a large bowl.
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Use your immersion blender to buzz together until large chunks are gone. It's ok if it's not perfectly smooth. Some texture in this recipe is great!
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Slowly drizzle in olive oil while blending to emulsify it. Start with 1/2 a cup, taste, and if you want it a little smoother or to soften the taste add more oil.
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Stir in sea salt.
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Store in an airtight container in the fridge.
This recipe tastes amazing on fish cakes, quinoa cakes, salmon burgers, chili roasted squash and beans, and garlicky pork burgers to name just a few! Get creative and enjoy!