As the days get longer and our schedules fill with outdoor outings, barbecues and vacations, I find myself returning to my tried and true recipes to please the masses – the ones whose pages in my recipe book are stained and crumpled with years of enjoyment and satisfaction. This year though, I promised to mix it up a bit. Rather than relying on my old standbys (delicious as they may be) I sought out a few new kitchen creations to rejuvenate my tired summer-time repertoire. I’ll be sharing the findings here with you on the blog, all featuring our raw honeys, of course.
Consider this the first of the installment of #summerhoneylove!
1/3 cup (80 mL) apple cider vinegar
1/3 cup (80 mL) Manuka honey
1-2 chipotle peppers in adobo sauce, chopped or 1 1/2 teaspoon (15 mL) sriracha sauce
2 tsp (10 mL) soy sauce
3/4 tsp (3.5 mL) chopped garlic
1 tsp (5 mL) fresh ginger, peeled and chopped
1/2 – 3/4 tsp (3.5 mL) ground ginger
1 tsp (5 mL) ground black pepper
1/4 tsp (1.5 mL) kosher salt
2/3 cup (160 mL) extra virgin olive oil
1. Place all ingredients, except oil, in a blender. Blend on high speed until smooth.
2. With blender on low speed, remove lid and drizzle in olive oil. Place lid back and blend on high for 1 minute until emulsified.
3. Keep refrigerated in a covered container.