Pickled Pepper Vinaigrette
Ingredients
-
½
cup
pickled red peppers
-
2
tablespoons
shallot or red onion
-
⅓
cup
olive oil
-
3
tablespoons
sherry vinegar
-
⅓
teaspoon
salt
-
1½
tablespoons
honey
-
1
clove
garlic
-
½
teaspoon
chili flakes
Instructions
- Blend all ingredients in a blender until smooth.
- If you prefer chunks of pickled pepper, blend everything else first, then pulse in the pickled pepper.
- Taste and adjust the spice level with cayenne or chili flakes if needed.
- Store in the fridge for up to 5 days.
Nutrition Facts (estimated)
Servings
8
Calories
99
Total fat
9.4g
Total carbohydrates
4.4g
Total protein
0.2g
Sodium
98.2mg
Cholesterol
0mg
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