I am always looking for ways to use the products I can, such as my Red Jalapeno Jam or Jelly. This recipe appeared in a Southern Living magazine but they used red bell pepper jelly not the hot red jalapeno jam I used. This dressing is very good and perfect on a tossed salad.
Red Jalapeno Jam Vinaigrette
- 6 tbsp. red wine vinegar
- 1/3 cup olive oil
- 3 tbsp. hot red jalapeno jam (I like to make my own)
- 2 tbsp. shallot, minced (I used regular onions)
- 1 tbsp. stone-ground mustard
- salt and pepper to taste (optional)
Combine above ingredients in a blender and mix well before adding to a tossed salad. The dressing has a red tint and you can see the specks of jelly. Delicious and a perfect way to use my jam.
Recipe by cooking with aunt juju