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Under 30 Minutes

Spicy Pepper Vinaigrette

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup
Spicy Pepper Vinaigrette

Source: Everyday Food, April 2006


  • 3 tablespoons olive oil
  • 2 tablespoons white-wine vinegar
  • 1 small red bell pepper, ribs and seeds removed, finely chopped (1/2 cup)
  • 1/3 cup finely chopped (red and green) pickled cherry peppers, seeds and stems removed
  • 1/2 cup packed fresh basil leaves, finely chopped
  • Coarse salt
  • Pan-Fried Shell Steaks, baked fish, or chicken (for serving with)


  1. In a medium bowl, whisk oil and vinegar until combined. Stir in bell pepper, cherry peppers, and basil; season with salt. Serve over shell steaks or with baked fish or chicken.

Cook's Note

If storing, leave out basil. Refrigerate, covered, up to 1 week. Stir in basil before serving.

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