Best 5 Red Pepper Jelly Vinaigrette Recipes

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Indulge your taste buds in a symphony of flavors with our curated collection of red pepper jelly vinaigrette recipes. These versatile dressings transform simple salads into culinary masterpieces, adding a touch of sweetness, a hint of heat, and a vibrant red hue. From classic vinaigrettes to unique variations infused with herbs, spices, and citrus, our recipes cater to diverse palates and preferences. Experience the perfect balance of tangy, sweet, and savory in every drizzle, elevating your salads, grilled meats, and even roasted vegetables to new heights of deliciousness.

Check out the recipes below so you can choose the best recipe for yourself!

EASY RED PEPPER JELLY



Easy Red Pepper Jelly image

This Easy Red Pepper Jelly makes an amazing holiday appetizer! Serve this jelly over cream cheese and serve on your favorite crackers.

Provided by Elyse

Yield 8-10

Number Of Ingredients 9

3 red bell peppers (seeded and minced)
1 green bell pepper (seeded and minced)
1 jalapeño pepper (seeded and minced)
1 cup apple cider vinegar
1 (1.75 ounce) pkg. powdered Pectin
5 cups sugar
6 (8 ounce) canning jars
1 (8 ounce) pkg. cream cheese (softened to room temperature)
Ritz crackers

Steps:

  • Sterilize canning jars and set aside.
  • Prepare all peppers by seeding and mincing.
  • Place peppers in a large saucepan over medium-high heat.
  • Add apple cider vinegar and powdered Pectin.
  • Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
  • Mix in sugar and return to pan to high heat.
  • Return to a rolling boil and let boil for 1 minute.
  • Fill jars with jelly until it reaches 1/4" from the top of the jar.
  • Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
  • Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
  • Remove from heat and let jars sit in water until cool.
  • Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
  • Pour jelly over cream cheese and serve with crackers.

Nutrition Facts : Servingsize 1 serving, Calories 2734 kcal, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 150 mg, Carbohydrate 786 g, Sugar 725 g, Protein 3 mg

EASY SPICY RED PEPPER JELLY



Easy Spicy Red Pepper Jelly image

Provided by Trisha Yearwood

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

Steps:

  • Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

SPICY RED-PEPPER JELLY



Spicy Red-Pepper Jelly image

A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.

Categories     Condiment/Spread     Sauce     Pepper     Appetizer     Bell Pepper     Jam or Jelly     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 5 (1/2-pint) jars

Number Of Ingredients 9

1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups)
2 teaspoons dried hot red-pepper flakes
3 tablespoons Sure-Jell less- or no-sugar-needed pectin (from a 1 3/4-oz box)
3 1/4 cups sugar
1 cup white-wine vinegar
1 tablespoon unsalted butter
3/4 teaspoon salt
Special Equipment
5 (1/2-pint) canning jars with screw bands and lids; an instant-read or candy thermometer; canning tongs

Steps:

  • Sterilize jars and lids:
  • Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
  • Make jelly:
  • Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
  • Whisk together pectin and 1/4 cup sugar in a small bowl.
  • Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
  • Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
  • Seal and process jars:
  • Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
  • After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

RED PEPPER JELLY



Red Pepper Jelly image

I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.

Provided by L. Duch

Categories     Jellies

Time 30m

Yield 6 small jelly jars.

Number Of Ingredients 5

2 cups ground sweet red peppers (about 3 large peppers)
5 1/2 cups sugar
1 cup distilled vinegar
1/3 cup lemon juice
1 bottle liquid pectin

Steps:

  • Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
  • Remove from heat, let stand 15 minutes.
  • Reheat to boiling, add lemon juice.
  • Let it come to a boil, then add the pectin.
  • Boil for 5 minutes, stirring constantly.
  • Bottle as any jelly.

RED-PEPPER JELLY VINAIGRETTE



Red-Pepper Jelly Vinaigrette image

This vinaigrette recipe from August chef John Besh is used to make his Mirliton Salad.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 1 3/4 cups

Number Of Ingredients 5

1/4 cup red-wine vinegar
1/2 cup red-pepper jelly
1/2 teaspoon sambal chile paste
Coarse salt and freshly ground pepper
1 cup canola oil

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.

Tips:

  • To make a smooth and flavorful vinaigrette, use high-quality olive oil and vinegar.
  • Add a touch of sweetness with honey or maple syrup.
  • For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.
  • Fresh herbs, such as basil, oregano, or thyme, add a pop of flavor and color.
  • For a creamy vinaigrette, whisk in a spoonful of Dijon mustard or mayonnaise.
  • To store your vinaigrette, keep it in a sealed jar in the refrigerator for up to 2 weeks.
  • Use your vinaigrette to dress salads, drizzle over grilled vegetables, or marinate meat and seafood.

Conclusion:

Red pepper jelly vinaigrette is a versatile and delicious dressing that can be used in a variety of ways. With its sweet, spicy, and tangy flavor, it's sure to please everyone at your table. So next time you're looking for a quick and easy way to add flavor to your meals, give red pepper jelly vinaigrette a try.

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