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Red-Pepper Jelly Vinaigrette

This vinaigrette recipe from August chef John Besh is used to make his Mirliton Salad.

  • Yield: Makes about 1 3/4 cups

Source: The Martha Stewart Show, March 2009


  • 1/4 cup red-wine vinegar
  • 1/2 cup red-pepper jelly
  • 1/2 teaspoon sambal chile paste
  • Coarse salt and freshly ground pepper
  • 1 cup canola oil


  1. In a medium bowl, whisk together vinegar, jelly, and chile paste; season with salt and pepper. Slowly whisk in canola oil until mixture is well combined.

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