Pepper Jelly Vinaigrette

Pepper Jelly Vinaigrette

Pepper jelly is a Southern staple, and you’ll find a jar in just about every refrigerator or pantry here in Louisiana. Made with chili peppers, vinegar and sugar, it’s a cross between a jam or preserve and a relish. It’s the perfect combination of sweet and sour, and in case you’re wondering, is not at all HOT. Trust me, it won’t burn your tongue, it’ll melt in your mouth. The classic way to eat pepper jelly is as an appetizer with a dab of cream cheese on a cracker. Go ahead, try it that way first to get a real flavor bomb.

Last July 4th, I was making some vinaigrette for my usual salad, when it occurred to me to throw in a couple of tablespoons of Tabasco’s Jalapeño Pepper Jelly. Wow, it added a whole new dimension of sweet and sour and scrumptious to the dressing. We are hooked on this salad dressing! It is especially good when you’re serving pork. We used it to dress the cole slaw we made to eat with our pulled pork cochon de laities poboys. Yummy!

 

Pepper Jelly Vinaigrette

July 11, 2019
: 10 min
: Easy (one glass of wine)

By:

Ingredients
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. finely diced green onions (about 2)
  • 1 small garlic clove, crushed
  • 1/2 jalapeno, finely diced
  • 3 tbsp. jalapeño or hot pepper jelly
  • 1/2 tsp. kosher salt
  • 1/3 cup avocado or extra virgin olive oil
  • Freshly ground pepper
Directions
  • Step 1 Mix the vinegar, onions, garlic and jalapeño in a small bowl with the salt.
  • Step 2 Let stand for 10 minutes.
  • Step 3 Add the pepper jelly and mix thoroughly.
  • Step 4 Whisk in the oil and add fresh ground pepper.
  • Step 5 Taste the dressing and if it’s too tart for you, add another tablespoon of oil.