Jalapeno-Basil Vinaigrette
1 tbsp. olive oil
1 jalapeno pepper
2 tbsp diced red onion
1 tbsp minced garlic
1 tbsp dijon mustard
1 tbsp red wine vinegar
1/2 cup olive oil
1 tbsp sesame oil
2 tbsp basil chiffonnade
1 tbsp ancho chile powder
salt and freshly ground blk pepper
Heat a pan over high heat and add olive oil and char jalapeno on each sides. Let pepper cool and slice it, with or without seeds and stem

In a large mixing bowl, combine rest of ingredients, including salt and pepper, with jalapeno and whisk.

You can set aside or store in refrigerator if desired but bring to room temperature before serving. Spoon over protein of your choice and serve immediately.