- 2 small fresh cherry peppers, seeded and minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- In a jar with tight-fitting lid, combine all ingredients; shake until blended. Store in the refrigerator. Yield: about 1/4 cup.
Originally published as Hot Pepper Dressing in Country Woman July/August 1998, p38
Reviews for Hot Pepper Dressing
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review