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!
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.
- Vinegar– Sherry 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
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.
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Pickled Pepper Vinaigrette
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sala dressing
- Method: Blended
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 1/2 cup pickled red peppers– red cherry peppers, peppadew or Juanita (see notes)
- 2 tablespoons shallot or red onion, rough chopped
- 1/3 cup olive oil
- 3 tablespoons sherry vinegar, or sub red wine vinegar or champagne vinegar
- 1/3 teaspoon salt
- 1 1/2 tablespoons honey, or sugar, or maple syrup
- 1 garlic clove, sliced
- 1/2 teaspoon chili flakes, more to taste. Or sub cayenne.
Instructions
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. 🙂
Notes
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!
Nutrition
- 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
Thank you for your recipes recipe 😋 tasty
So glad you enjoyed!
Just a question; if one uses powdered garlic and onion, will this last in the fridge longer than 5 days?
Yes, I bet it would Jeanette! Smart thinking there. 😉
This is going into my permeant rotation. Delicious & so easy!
Thanks Helen! It is a fun one!
Amazing ! Delish! I will definitely make again.
Thanks Jen!
Do you blend the peppers, seeds and all?
Yes!
We had this on Fresh Oysters, was lovely!
Such a great idea~! I’ll have to try that!
Do you have a recipe and link for the pickled peppers?
Hi Christina- I just added one- both in the post and in the recipe card. 🙂
Thank you!!!