Pepper Jelly Vinaigrette

Karolina Longoria

Pepper Jelly is one of my favorite condiments in my fridge. It is not only good with cheese but makes a welcomed addition to marinades and dressings. This recipe will be an excellent accompaniment to your next salad.

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Prep Time 5

Total Time 5

Course marinades-sauces-spices

Cuisine American, Mexican

Servings people

Equipment

1 Blender or;
1 small bowl
1 whisk
1 Measuring cups and spoons

Ingredients

1 tablespoon shallot finely minced
1 tablespoon garlic finely minced
½ cup of extra virgin olive oil
¼ cup white wine vinegar
2 teaspoons dijon mustard
3 tablespoons red pepper jelly‍

Instructions

Blender

Place all ingredients in a blender and blend until well combined and the dressing has emulsified; You can also place the olive oil, vinegar, mustard, and pepper jelly in a small bowl and whisk until well combined emulsified. Add the garlic, shallot, salt, and pepper to taste, and mix until combined. The dressing will keep in the refrigerator for up to two weeks in a mason jar.‍

By Hand

Finely mince both the shallot and garlic, set aside.
To a small bowl, combine the vinegar, dijon, pepper jelly, salt and pepper. Whisk until all ingredients are combined and no jelly lumps exist. Slowly drizzle in the olive oil, while whisking. Whisk until smooth and emulsified.
Add in the minced shallot and garlic. To the dressing, whisking until well combined.
Adjust the amount of Pepper Jelly based on your desired level of heat and sweetness.