1 large Egg Yolk
5 cloves smoked Garlic
1 each smoked Red Bell
Pepper, seeds removed
2 each smoked shallots,
minced
2 anchovy filets
2 tablespoons Dijon Mustard
1 tablespoon
Worcestershire sauce
½ teaspoons Sriracha
sauce
2 teaspoons Sherry
vinegar
1 teaspoon Smoked
Paprika
3/4 cup Grapeseed Oil
3/4 cup Olive Oil
2 Red Jalapenos,
roasted and chopped
1 tablespoon Cilantro,
chopped
2 tablespoons Lime Juice
Salt to taste
In blender, combine egg yolks, garlic, red bell pepper, shallots,
anchovies, Worcestershire, Tabasco,
and sherry vinegar. Puree until
smooth. Slowly add oil until dressing is
emulsified and creamy. Add chopped
jalapenos, cilantro, lime juice and salt to taste.