Snappy Southwest Salsa Vinaigrette - cooking recipe

Ingredients

1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon sugar
1/4 cup red wine vinegar
2 tablespoons lime juice
3 tablespoons corn oil
3 tablespoons olive oil
3 fresh jalapenos (seeded and minced fine)
2 cups salsa (your favorite brand or homemade)
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Preparation

Mix together the first 5 ingredients in a large mixing bowl.
Whisk to combine.
SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
Add in jalapeAos and salsa, whisking to combine.
Season with sea salt and black pepper, to your tastes.
Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
Shake well before using after it has been stored.