Dressing · Added October 21, 2026Any jar

Pepper Jelly Vinaigrette

I make a dressing almost every night, and a spoon of jelly is my shortcut. It sweetens, it helps the dressing cling to the leaves, and it brings the heat from our home-grown peppers. Learn one ratio and every jar becomes a different salad.

Makes: About ¾ cup
Time: 5 min
Keeps: 1 week, fridge

The ratio

1 jelly · 1 acid · 3 oil

2 Tbsppepper jelly, any jar

2 Tbspvinegar or citrus, matched to the jar

6 Tbspextra-virgin olive oil

Plus1 tsp Dijon, ¼ tsp kosher salt and black pepper

Make it

Method

Loosen the jellySpoon the jelly and acid into a small jar. Microwave 10 seconds and stir until smooth. A firm jelly won't melt cold.
SeasonAdd the Dijon, salt, pepper and the extra for your jar below.
ShakeAdd the oil, close the lid and shake hard for 20 seconds. Taste it on a leaf and adjust.

Try it with other jars

Pick your jar

Every jar makes a dressing. The bright, tart ones make the best ones.

My usual · Raspberry Reaper

Raspberry Reaper Red Wine Vinaigrette

2 Tbsp red wine vinegar and a small minced shallot. Toss it with spinach, strawberries, goat cheese and sliced almonds.

Jars coming soon

made by hailey · Raspberry Reaper