Pepper Jelly Vinaigrette Recipes

Steps:

• In a medium bowl, whisk together vinegar, jelly, and chile paste; season with salt and pepper. Slowly whisk in canola oil until mixture is well combined.

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Steps:

• In a medium bowl, whisk together vinegar, jelly, and chile paste; season with salt and pepper. Slowly whisk in canola oil until mixture is well combined.

Steps:

• Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.

Steps:

• Vinaigrette Directions: Combine all ingredients and mix well in blender.
• Salad Directions: Combine spinach, 1/3 cup ONLY of vinaigrette, tomatoes, pecans and raisins in large mixing bowl.
• Toss until leaves are evenly coated with vinaigrette.
• Garnish with blue cheese and olives.