Peanut Lime Vinaigrette
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1″ chunk of peeled fresh ginger
1 very large or two smaller garlic cloves
1 minced serrano chili (or 1 tsp Thai chili sauce or Sriracha)
2 tbsp fresh cilantro
1-1/2 tbsp peanut butter
3 tbsp lime juice (from one juicy lime)
1-1/2 tbsp rice vinegar
1-1/2 tbsp soy sauce
1-1/2 tsp light brown sugar
2/3 cup canola oil
1 tbsp sesame oil
Salt to taste
Instructions:
Drop the ginger and garlic through feed tube of food processor with the motor running. Then process everything else except the oils, scraping down the sides.
Slowly drizzle the canola and sesame oil through the feed tube until emulsified.
Keeps well in fridge for a few days, if you can resist it that long!
From epicurious.com