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“Chef John Besh”
READY IN:
5mins
SERVES:
14
YIELD:
1 3/4 c
UNITS:
US

Ingredients Nutrition

  • 14 cup red wine vinegar
  • 12 cup red-pepper jelly
  • 12 teaspoon sambal chili paste
  • coarse salt & freshly ground black pepper
  • 1 cup canola oil

Directions

  1. 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.

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