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Pepper Jelly Vinaigrette

Featured in the Honolulu Star-Advertiser on July 4, 2012.                              

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Ingredients:

Pepper Jelly Vinaigrette

  • 1/4 cup rice wine vinegar
  • 1/4 cup red pepper jelly (can be substituted with green pepper jelly, jalapeno jelly or any spicy jelly)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Dijon mustard
  • 1/4 cup vegetable oil

Directions:

  1. Whisk together first 6 ingredients.
  2. Gradually add oil in a slow, steady stream, whisking until blended.

Makes ½ cup.

Approximate Nutrient Analysis per 2 TBSP serving:
120 calories, 9 g fat, 0.5 g saturated fat, 0 mg cholesterol, 320 mg sodium, 10 g carbohydrate, 0 g fiber, 5 g sugar, 0 g protein

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