- 1/2 cup pickled red peppers– red cherry peppers, peppadew or Juanita (see notes)
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,