Red-Pepper Jelly Vinaigrette
This vinaigrette recipe from August chef John Besh is used to make his Mirliton Salad.
- 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
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.