Add a burst of flavor with Pickled Pepper Vinaigrette! Delicious on crab cakes, fish, seafood, veggies, tofu, or drizzle over Buddha bowls, you’ll find many uses for this flavor bomb!

Pickled Pepper Vinaigrette in a weck jar

Here’s another “secret weapon” we often used in our catering business – Pickled Pepper Vinaigrette. It is vibrant and colorful and can brighten up dreary-looking plates and packs a lovely punch of flavor.

Tangy, spicy ( as much or little as you like) and slightly sweet. I am quite addicted to it, honestly.

Drizzle it over a piece of fish or these delicious crab cakes, and spoon over Buddha bowls, tacos, cauliflower steaks or cabbage steaks, lentils or roasted veggies. I know you’ll find a hundred uses for it!

Ingredients in pickled Pepper Vinaigrette.


  • Pickled Red Peppers– Jarred pickled cherry peppers, Juanita, or Peppadew peppers work great here. They often sell these at the “olive station” in gourmet grocery stores or in the condiment aisle near the roasted bell peppers or near the pepperoncini peppers. Roasted red bell peppers or jarred pimentos will work in a pinch- see recipe notes.
  • VinegarSherry vinegar is best, or sub red wine vinegar, champagne vinegar and in a pinch AC vinegar.
  • Shallot or red onion
  • Fresh Garlic
  • Olive oil
  • Sweetener– I prefer honey in the recipe, but maple, agave or cane sugar will all work.
  • Salt, pepper and chili flakes.

How to make Red Pepper Vinaigrette

ingredients in a blender.

Place all ingredients in a blender and blend.

Taste and adjust spice level- add cayenne or chili flakes to bump up the heat.

The Red Pepper Vinaigrette will keep up to 5 days in the fridge.

pickled pepper dressing in a spoon.

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pickled Pepper vinaigrette in a weck jar

Pickled Pepper Vinaigrette


Add a burst of flavor with Pickled Pepper Vinaigrette! Delicious on crab cakes, fish, seafood, veggies, tofu, or drizzle over Buddha bowls, you’ll find many uses for this flavor bomb!


Units Scale


Place all the ingredients in a blender and blend until relative smooth.

Alternatively- if you prefer flecks of the pickled red pepper, blend everything else first until smooth, then, pulse-blend the pickled pepper in last. I like it this way. 🙂 


Pickled peppers: Pickled peppers are sweet and vinegary and have some salt. If you are not using pickled peppers, and instead using roasted red bell peppers, you will need to increase the honey, the vinegar and perhaps the salt. You must also bump up the heat with extra cayenne or chili flakes. 

The vinaigrette should taste slightly sweet, with good amount of tang and heat! 


  • Serving Size: 2 tablespoons
  • Calories: 99
  • Sugar: 3.6 g
  • Sodium: 98.2 mg
  • Fat: 9.4 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 4.4 g
  • Fiber: 0.3 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

Keywords: red pepper vinaigrette, pickled pepper vinaigrette, roasted pepper vinaigrette,

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  1. Just a question; if one uses powdered garlic and onion, will this last in the fridge longer than 5 days?

    1. Hi Christina- I just added one- both in the post and in the recipe card. 🙂

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