- 3 tablespoons Champagne vinegar
- Pinch of sea salt
- 2/3 cup Prairie Thyme Peach Habañero Ambrosia
- 3 tablespoons Organic California Extra Virgin Olive Oil
Whisk the sea salt into the vinegar. Add the Peach Habañero Ambrosia and extra virgin olive oil. Whisk again.
Serves 2
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10 oz. bottle
Not too hot! A temperate bite of chile blended with sweet orchard peach. Finally, savor the bright, intense flavor of habanero without the fiery burn. Excellent accompaniment to fresh fish, pork or poultry, or serve over baked brie with crackers. Lots of flavor, not heat.
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