Ingredients
5 cloves garlic
1 heaping tablespoon chopped pickled jalapenos, plus 1 or 2 whole pickled jalapenos, minced
1 tablespoon Dijon Mustard
1/4 teaspoon coarse salt
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar
1/4 cup apple cider vinegar
1/2 cup olive oil
1 shallot, finely chopped
Preparation
In the jar of a blender or the bowl of a food processor, combine garlic, 1 tablespoon jalapenos and mustard; pulse until pureed. Add salt, hot sauce, Worcestershire sauce, sugar, and vinegar; pulse until smooth. With the blender running, add olive oil in a slow, steady stream; mix until emulsified. Transfer mixture to a small bowl and stir in shallots and remaining jalapenos.
