Always use freshly squeezed lime juice rather than bottled—the bright, complex acid is crucial to this vinaigrette's character and will noticeably diminish with bottled versions.

Whisk the ingredients slowly while adding olive oil in a thin stream to create a stable, creamy emulsion that clings better to salads and vegetables.

Let the vinaigrette sit for 15 minutes to allow flavors to meld, then taste and adjust salt, lime, or heat—cilantro and jalapeño intensify over time.

Add finely chopped cilantro at the very end to prevent it from oxidizing and turning dark, preserving its vibrant green color and fresh flavor.

Remove most or all seeds and white membranes from the jalapeño to control heat levels—keep them in if you prefer extra spice, remove for a milder, flavor-forward vinaigrette.