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Vinaigrette with chili pepper

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Make your own fiery vinaigrette with chili pepper and refreshing orange in no time.
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Vinaigrette with chili pepper

Discover an explosive taste sensation with Pineut's vinaigrette with chili pepper and refreshing orange. This bold combination of chili pepper, chili flakes, onion and garlic creates a fireworks display of flavors that will awaken your taste buds. But don't let the spiciness fool you - the freshness of the orange puts out the fire and creates a perfectly balanced dressing that will take any meal to new heights.

Whether you pour it over a crisp salad, baste a delicate fish fillet, or use it as a base for a dish of spicy oven-baked shrimp, this vinaigrette goes like a rocket. Its intense flavor and versatility make it an indispensable addition to your culinary repertoire.


How do you prepare it?
Add yourself: extra virgin olive oil, white wine vinegar and a teaspoon of honey

1. Measure olive oil and white wine vinegar into a measuring cup.
2. Also add a teaspoon of honey and mix in the bottle.
3. Shake the bottle thoroughly and let it sit for at least one week. After this week the vinaigrette is ready to use (filtering is not necessary).


Ingredients: dried orange slice (35%), dried chili pepper (14%), garlic, onion, chili flakes and oregano.



Recipe idea: Grilled shrimp skewers with spicy vinaigrette


  • 500 g large shrimps, peeled and cleaned
  • 1 red pepper, cut into large pieces
  • 1 yellow pepper, cut into large pieces
  • 1 red onion, cut into wedges
  • 1 lemon, cut into wedges (for serving)
  • Salt and black pepper to taste
  • Pineut vinaigrette with chili pepper
  • Wooden skewers, soaked in water


  1. Mix the peeled shrimps with the vinaigrette with chili pepper in a bowl. Let the shrimp marinate in the refrigerator while you make the rest of the preparations, preferably for at least 30 minutes.

  2. Preheat the grill to medium-high heat.

  3. Thread the marinated shrimp alternately with pieces of pepper and onion onto the wooden skewers. Season each skewer with salt and black pepper to taste.

  4. Lightly brush the skewers with olive oil to prevent them from sticking to the grill.

  5. Grill the shrimp skewers on the preheated grill, about 2-3 minutes on each side, or until the shrimp are pink and firm and the vegetables are grilled and crispy.

  6. Remove the skewers from the grill and place them on a serving platter. Drizzle with some extra chilli vinaigrette and garnish with chopped parsley if desired.

  7. Serve the grilled shrimp skewers warm with lemon wedges on the side for an extra citrusy kick.



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