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Feeling a bit bored with salad? This Red Pepper Jelly Salad Dressing will be a game-changer! It will bring fresh, delicious life to just about any salad and is fabulous drizzled on grilled chicken, pork, shrimp, salmon...
Scott and I spent a week on the coast of South Carolina earlier this month celebrating our anniversary (45 years!). Our children gave us a really nice gift certificate to a great restaurant near where we were staying. We loved our special anniversary dinner and ended up going back to the restaurant several more times that week. Everything was incredibly delicious, but we both were crazy about their Watermelon Salad with Red Pepper Jelly Dressing.
The salad sounded really intriguing on the menu but the first bite had us astonished with the bright fresh flavors. The salad itself was fabulous, but the dressing? Oh my! I had to mind my manners (after all it was our anniversary) but I could have lifted up the bowl and drank it to the last drop.
After tasting the salad and knowing that I would HAVE to recreate it, I quizzed the waiter a bit when he returned to the table. He gave me a few good clues and when we returned home, I tinkered around for a few days with the ingredients.
I had a nice stash of our Strawberry Habanero Jelly so I was all set to work on the dressing. The waiter had indicated it was a pretty simple recipe so I kept it that way. For vinegar, I went with a white balsamic and added garlic, Dijon and two types of oil.
I was thrilled when I tasted the final rendition and feel like I've gotten pretty close to the original delicious pepper jelly dressing. We've been enjoying this delicious dressing on lots of salads as it seems to bring fresh, bright flavor to just about any type of greens.
Easy prep
It takes less than 5 minutes to make a batch of this Red Pepper Jelly Dressing. As quickly as you can throw the ingredients in a blender and whirrrr it together for 15-20 seconds, you're done! I actually throw everything in a wide mouth jar and use my immersion blender as it's fewer dishes to wash.
The dressing keeps well in the refrigerator so I've been doubling the recipe. That way, when we're hungry a delicious, healthy salad isn't far off.
What types of salad go with this dressing?
Just about anything! I'll be sharing the fabulous watermelon salad soon, but don't stop there. This pepper jelly dressing takes greens of any kind (field greens, bib lettuce, arugula, watercress, baby spinach...) and elevates them to an elegant side salad. It pairs well with cucumbers, onions, tomatoes, peaches, pears, apples, celery, avocado... see what I mean? Just about anything.
Do I have to have homemade pepper jelly to make this dressing?
Nope! It is delicious with any of our homemade pepper jellies, but it will also work well with purchased jelly. A red pepper jelly makes a really pretty dressing but again, if you have a good pepper jelly that's green or gold or orange, go for it! They will all be delicious.
So are you ready to "up" your salad game? Pick up some pepper jelly and make a batch of this delicious dressing. I think you'll love it as much as we do! On top of that you'll be all set for the fabulous Watermelon Salad coming up!
Cafe Tips for making this Red Pepper Jelly Salad Dressing
- As mentioned above, this recipe calls for two types of oil - olive oil and a neutral-flavored oil. Why? Although I love olive oil and cook with it a lot, it can have a strong flavor. I didn't want the delicious flavor of the pepper jelly to be covered up, hence I went with half olive oil and half neutral-flavored oil.
- What's a neutral-flavored oil? There are lots of them, probably the most popular being grapeseed, sunflower, avocado, canola and vegetable oils.
- You can use a blender, food processor or immersion blender to make this Red Pepper Jelly Dressing. If you don't have any of those you could try warming the pepper jelly in a saucepan or in the microwave until it's thinned out. Then combine all the ingredients in a jar and shake well.
- The directions for this recipe instruct to combine all ingredients except the olive oil and blend well. Then add the olive oil and pulse a few more times. This is because if you blend olive oil too much, it can take on a bitter flavor.
- If you prefer a thinner consistency you can add a tablespoon or two of water to the dressing.
Thought for the day:
For God so loved the world
that he gave his one and only Son,
that whoever believes in him
shall not perish but have eternal life.
John 3:16
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ⅓ cup red pepper jelly
- 3 tablespoons white balsamic vinegar
- 1 clove fresh garlic chopped
- 1 teaspoon Dijon mustard
- ¼ cup neutral-flavored oil
- ¼ cup extra virgin olive oil
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Combine all of the ingredients except for the olive oil in a blender or food processor. Blend until well combined. Add the olive oil and pulse just a few more times. (You can also combine all the ingredients except the olive oil in a wide-mouth jar and blend with an immersion blender. Then add the olive oil and pulse a few more times until combined.) If the dressing is thicker than you like, add water, 1 tablespoon at a time and stir to combine, until desired consistency is reached.
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Store in a airtight container in the refrigerator. Will keep well for a week to 10 days.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Marcia says
This dressing is amazing! Have already made it several times... a proven winner! Thank you so much for the recipe
Chris Scheuer says
That's awesome, Marcia! Thank you for letting us know!
Paula says
Pepper jelly is one of my favorite things to use in almost anything. I have a similar dressing that I make and recently added some peppadew peppers (drained) into it and it loved it. It's great with a salad with goat cheese or feta and sweet summer peaches. Homemade dressings are the best. A good place to find unusual pepper jellies is Home Goods! Love all your recipes!
Chris Scheuer says
Thanks so much, Paula! Your additions sound yummy!
Molly says
So glad I found this recipe! My girlfriend gave me a delicious jar of homemade pepper jelly recently. I used to eat it all the time when I lived in NY but it doesn't seem as popular down here in NC. Going to try this tonight minus the mustard. I just don't like that flavor. I hope it won't mess up the recipe!
Chris Scheuer says
Hi Molly, the mustard taste is not very strong and helps keep the dressing emulsified. You can leave it out, just know the dressing may separate. Enjoy!
Cathy says
Where do I find those cute glass pitchers for dressing?
Chris Scheuer says
I'm always on the lookout for fun and/or pretty pitchers and containers, Cathy. I honestly can't remember where this one came from. Probably a consignment or antique shop.
Yi says
I tried it today however mine is more of a red color instead of your yellow/gold color. What was in your list of ingredients that made such a pretty gold color?
Chris Scheuer says
Hi Yi, I think it's all dependent on the type of pepper jelly you use. Hopefully, yours was delicious!
Yi says
Yes Chris it was delicious! 🙂 But yours looks much prettier lol. I am going to try different ones next time. Any recommendation?
BTW, I made the sweet basil vinaigrette last night and it was delicious, and, pretty! 🙂
Yi
Chris Scheuer says
Hi Yi,
I used our Strawberry Habanero Pepper Jelly: https://thecafesucrefarine.com/strawberry-habanero-pepper-jelly/
If you're looking for something similar, look for a clear red pepper jelly. It doesn't have to be strawberry.
The other thing to take into consideration is the color of your olive oil. Some olive oils have much more yellow in their hue. I use Kirkland olive oil from Costo and it does have a deep yellow color. That will make a difference too.
Cathy Sayers says
Hi Chris!
I made this dressing to go along with your Watermelon Arugula Salad -- it was SO delicious!! I agree with your comment about wanting to drink it all up, as I couldn't stop taste-testing it!! I mixed some spring greens in with the arugula, and used a package of honey roasted pecan pieces, to save time! The bleu cheese was such a great compliment to all of the other ingredients in the salad! I was wondering if you could tell me where you purchased the cute glass cruet that you used for the dressing...I have been looking for something like that for some time now. Thanks again for sharing your wonderful recipes -- I love all of the ones I have tried thus far!
Chris Scheuer says
Hi Cathy, I'm so happy you enjoyed this dressing. Sounds like a wonderful salad!
Regarding your question about the cruet, I honestly (sadly) can't remember where I found it. I'm always on the lookout for pretty cruets and pitchers and love to look in antique and consignment shops for things like this.
Cathy S. says
I had actually started my search in a few antique shops this past week, so hopefully I will find what I am looking for! Again, thanks for the great recipe and your quick response to my query!
Mrs. Janice Witman says
Our new favorite dressing!
Chris Scheuer says
Thanks for letting us know, Janice!
kathleen allen says
Chris, I really love this dressing. I'm a fan of balsamic vinegar so this was a great try. My son came to dinner so I made it to go along with my spring mix lettuce salad. I added sliced grape tomatoes, a few cut baby sweet peppers, and shaved parmesan cheese. We all enjoyed the dressing very much. I added about one tablespoon of water. It was perfect. Thanks for the recipe.
Sandra Ann Smith says
Hi, Chris.
So by Red pepper jelly, does this also mean Hot Pepper Jelly? I've got so many jars of this and would love to use it, but couldn't tell if it was just a plain (sweet bell pepper) jelly or if hot would work? Thanks in advance, Sandra
Chris Scheuer says
Yes, either would work, Sandra!
Vicki V says
I used to enjoy a salad at Zea in New Orleans with a similar dressing. The salad itself was baby spinach, blue cheese, roasted pecans, red onion, and sundried tomatoes. Divine!
Chris Scheuer says
Yum! That sounds wonderful!
Rose says
Hi Chris, as soon as this came through, I knew I had to make it and I wasn’t disappointed but for one thing: mine came out “creamier” than yours looks in your photos. Yours looks more like a vinaigrette while mine looks more like a ranch dressing. I used a stick blender, and, as you suggested, didn’t pulse too much after adding the oil. I had to add a good 1/3 cup of water to thin to the consistency I like for a greens salad. Any ideas what I did wrong? Still, a very tasty dressing. And I often do the same as you when it comes to oils, adding 1/2 olive and 1/2 neutral. Thanks again, Chris!!
Chris Scheuer says
Hi Rose, I would try pulsing even a little less. I had mine come out a little thicker than I wanted the first time so then I just pulsed less the next time and it came out great.
Rose says
I’ll try that next time, Chris, thanks for your quick response. As I was having it on my salad tonight, I thought that thick as it came out initially, it would make a fantastic sauce on a burger. Am going to try it on a plant based burger soon. Again, many thanks.
Susie says
I don’t have white balsamic would white wine vinegar be ok.
Chris Scheuer says
Yes, white wine vinegar will work. The flavor will be slightly different but still delicious!
Nancy says
Would your Mango Jalapeño Pepper Jelly work also? I look so forward to your emails!
Chris Scheuer says
Yes, that would work great, Nancy! You might have to change the name though, perhaps Golden Pepper Jelly Salad Dressing 😂
Terri Pollock says
finished a batch of the strawberry jalaapeno jam a few days ago and now yet another way to feature it. Thanks The jam is so good how could you go wrong with the dressing?
Chris Scheuer says
I think you will love it, Terri!