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