Step 1

Rinse all of your Veggies. Use a knife to cut the sides of the Jalapeño pepper off, then roughly chop into 1″ pieces. Remove the seeds of the Jalapeño Pepper and discard (if you would like the dressing to be spicy, you can leave a few in!)

Step 2

Next, add all ingredients to a high-speed blender and process until smooth and creamy, about 45-60 seconds.

Step 3

Serve as desired; refrigerate leftovers in an airtight container for up to 7 days.