This makes a great cole slaw dressing as well.
- 1/3 cup cane vinegar (I prefer Steen's pure cane vinegar)
- 2/3 cup olive oil
- 3 tablespoons pepper jelly
- 2 teaspoon creole mustard (I prefer Zatarain’s creole mustard)
- 1 clove garlic, minced
- 3 tablespoons onion, minced
- 1/8 teaspoon sea salt
In a stainless or glass mixing bowl whisk all of the ingredients until thoroughly mixed. Heat the pepper jelly for 10 seconds in the microwave to help liquefy the jelly for ease of use in the recipe. Adjust the proportions of seasonings for your taste.
For best result let it sit over night.
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