3 roasted red peppers or 8 drained pequillo peppers from a jar or can packed in water
3 tablespoons hot honey (store-bought or homemade; see Cook's Note)
3 tablespoons sherry vinegar
2 tablespoons Dijon mustard
2 tablespoons EVOO
1 tablespoon Worcestershire sauce
2 cloves garlic
I make my own hot honey by combining 1 1/4 cups acacia honey in a squeeze bottle with 3 tablespoons Calabrian chile paste.
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