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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1/2 cup grated lemon zest |
1/2 cup grated lime zest |
8 ounces lemon juice |
12 ounces orange juice |
1 bunch scallion (white and half of the green), minced |
3 tablespoons sugar |
1 tablespoon shellfish glace |
8 ounces red bell pepper, cut into confetti |
2 red or orange scotch bonnet chiles, slivered |
1 pint light olive oil |
Directions:
1. Whisk together everything but oil. In a thin stream, whisk in oil to form an emulsion.
2. Will keep refrigerated up to 4 days
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