- 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
Whisk together everything but oil. In a thin stream, whisk in oil to form an emulsion.
Will keep refrigerated up to 4 days
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