Pickled Pepper Vinaigrette Recipe
Add a burst of flavor with Pickled Pepper Vinaigrette! Delicious on crab cakes, fish, seafood, veggies, tofu, or drizzle over Buddha bowls, you'll find many uses for this flavor bomb!
How to Make the Best Pickled Pepper Vinaigrette
This Pickled Pepper Vinaigrette is a vibrant, tangy dressing that brings a burst of color and flavor to any dish. Made with jarred pickled red peppers, shallots, and a blend of olive oil and sherry vinegar, it comes together in just minutes with a blender. The natural sweetness from honey balances the tang of the peppers, while garlic and chili flakes add depth and a gentle kick.
What makes this vinaigrette so versatile is its bold yet balanced flavor profile. Drizzle it over grilled fish, seared scallops, or crispy crab cakes for an instant flavor upgrade. It’s equally delicious on roasted vegetables, grain bowls, or simple green salads. The pickled peppers give it a gorgeous reddish hue that makes any plate look restaurant-worthy.
The best part? You can customize the texture to your liking. Blend it completely smooth for a silky dressing, or pulse in the peppers at the end for rustic flecks of color and texture throughout. Either way, you’ll have a flavorful condiment that elevates everything it touches.
Pickled Pepper Vinaigrette
Add a burst of flavor with Pickled Pepper Vinaigrette! Delicious on crab cakes, fish, seafood, veggies, tofu, or drizzle over Buddha bowls, you'll find many uses for this flavor bomb!
Ingredients
Vinaigrette
Instructions
Making the Vinaigrette
- Place all the ingredients in a blender and blend until relatively smooth.
- Alternatively, if you prefer flecks of the pickled red pepper, blend everything else first until smooth, then pulse-blend the pickled pepper in last for a chunkier texture.
Notes
- For the pickled peppers, look for red cherry peppers, peppadew peppers, or Juanita peppers in the jarred pickled pepper section of your grocery store.
- Adjust the chili flakes to your heat preference—start with less and add more to taste.
- This vinaigrette keeps well in the refrigerator for up to 2 weeks.
