Zest and juice limes to get 1 teaspoon zest and 1/4 cup juice. Add all ingredients except the oil to a food processor or blender. Season with 1 teaspoon salt and 1/4 teaspoon pepper or to taste.
Blend until smooth. While running the motor, slowly drizzle in the oil to emulsify. Don’t over-blend with the oil. If your blender doesn’t allow adding oil while blending, add all the oil at once and blend again just to emulsify.
Taste and adjust flavors to preference. Transfer to a mason jar with a plastic lid and chill in the fridge. Shake before using.
Notes
Note 1: Wear kitchen gloves when handling jalapeños to avoid irritation. This dressing is mild, but you can adjust the heat—use less jalapeño for milder flavor or add more for extra spice!Note 2: White wine vinegar is not the same as white vinegar. It is milder and slightly fruity, while white vinegar has a higher acetic level and sourness.Note 3: For a richer, more robust flavor, use high-quality olive oil. I recommend extra-virgin olive oil for this dressing.Storage:This Cilantro Lime Dressing stays fresh 5–7 days in an airtight container in the fridge. Leftover dressing may separate and solidify due to the olive oil. Let it stand at room temperature for 15–20 minutes, then shake to recombine.