This is terrific served over fish (pan roasted halibut or other firm-fleshed fish), or chicken. It's spicy and sweet at the same time.

2 tablespoons apple cider vinegar
2 tablespoons red onion, very finely chopped
1/2 teaspoon salt, plus more to taste
1 packet Splenda
2 tablespoon cilantro, chopped
1/2 teaspoon Dijon mustard
1 large clove finely chopped garlic
1/4 cup extra virgin olive oil (EVOO)
1 additional teaspoon EVOO
1 medium jalapeno
Freshly ground black pepper to taste

In a small bowl, combine the vinegar and onion with salt. Let stand for 10 minutes, then whisk in the Splenda, cilantro, mustard, garlic and 1/4 cup of the olive oil.

Meanwhile, in a small skillet, heat 1 teaspoon of olive oil over high heat. Add the jalapeno and cook, turning, until charred and blistered on all sides, about 2 minutes. Remove from heat and let cool. Slip off the charred skin. Discard the stem and cut the jalapeno in half lengthwise. Remove the seeds and finely chop the jalapeno. Stir the jalapeno into the vinaigrette and season with salt and pepper.

This makes about 1/2 cup of sauce, enough for about four pieces of fish or chicken. It's better if you let it stand about an hour before using, so the flavors blend. Let me know if anyone tries it!