Hot Pepper Jelly Vinaigrette

This is going to be a really quick post, but I wanted to share an awesome sort-of-recipe with you guys.

A few months ago I received a gift of some foodstuff from Belize, including some habanero hot pepper jelly.

I had no idea what to do with it, so it’s been sitting in my pantry since January. Problem solved! I was trying to think of a quick salad dressing I could whip up for lunch, and I remember once reading about using this stuff to make a vinaigrette. I tried it, and it was great. Plus, it was a pretty yellow color:

Although I typically have a notepad nearby in the kitchen to write down recipes, unfortunately I wasn’t exactly expecting this to be as awesome as it was, so I don’t have a recipe. So here are my basic instructions.

In a small bowl, combine olive oil, apple cider vinegar, Dijon or stone-ground mustard, hot pepper jelly, and garlic salt. Whisk vigorously with a fork. As for amounts, the dressing was¬†predominately¬†olive oil, probably 1/4 cup or so. Maybe a tablespoon of vinegar, and then just a little of everything else to taste. This was ridiculously good, and I’m sad my jar was so tiny!

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