Spicy Passionfruit Vinaigrette




In our garden, we have passionfruit vines that cover a chain link fence (see them here). They are very hardy and we barely water them. Before they become a fruit, they make a luminously tropical looking flower that I clip off for arrangements because there are just so many! When we do a big harvest, we make a large quantity of sauces, curds, and vinaigrettes. Here is one that is super lovely and can be stored refrigerated for up to a week to be used for crudite, salads or with grilled fish:



Makes 1 qt (32 oz) dressing




1 cup passionfruit juice or puree, seeds removed

2 oz lemon juice

2 oz white wine or white balsamic vinegar

1-2 chipotle peppers, dried or in adobo

16 oz extra virgin olive oil

1 head garlic, peeled

2 shallots, peeled and halved

1 sprig thyme

2 tablespoons dijon mustard

1/2 cup sliced basil leaves

salt and pepper to taste




• pulverize the  chipotle peppers with a mortar and pestle or the back of a wooden spoon.


• combine chipotle peppers, lemon juice, passionfruit juice, and vinegar, and allow to site 10-15 minutes to infuse


• in a small sauce pot, over medium heat, slowly cook garlic, thyme, and shallots in olive oil until tender, about 25 minutes, and allow to cool fully.


• once cool, strain garlic and shallots, and discard thyme


• in a standard blender, combine chipotle mix, mustard, cooked garlic and shallots, salt and pepper, and then blend on low until mixed.


• bring speed to high and slowly drizzle in olive oil until it becomes nice and velvety smooth.


• finish by adding sliced basil leaves and blend for an additional 10 seconds



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