Pickled Pepper Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pickled pepper vinaigrette made with cherry, red onion, garlic, and sherry vinegar. A versatile flavor condiment for seafood, vegetables, and bowls rather than a standalone dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- ½ cup pickled red peppers– red cherry peppers, peppadew or Juanita (see notes)
- 2 tablespoons shallot or red onion, rough chopped
- 1/3 cup olive oil
- 3 tablespoons sherry vinegar, or sub red wine vinegar or champagne vinegar
- 1/3 teaspoon salt
- 1 1/2 tablespoons honey, or sugar, or maple syrup
- 1 garlic clove, sliced
- 1/2 teaspoon chili flakes, more to taste. Or sub cayenne.
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1489mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.