Busha's Grilled Swordfish Steaks

Busha's Grilled Swordfish Steaks

• 4 x 6oz portions of swordfish steaks
• 2- lime juice
• 1 - tsp sea salt
• 1 - tsp ground black pepper
• 1/2 - tsp ground all spice
• 4oz - Busha Browne's Planters Steak Sauce
• 2 - tbs olive oil, plus extra for brushing the grill

Busha Browne's Planters Steak Sauce adds a curiously delightful flavor to broiled steaks and swordfish as well as casseroles, gravies, stews and seafood dishes.

Preheat broiler or grill. Combine all ingredients in a small bowl and mix together with a whisk - add swordfish steaks & allow to marinate 1/2 hour.

Brush grill with olive oil just before placing swordfish over direct hear. Cook for 5-6 minutes per side, basting continuously with remaining marinade.

Busha's BBQ Salmon Fillet

Busha's BBQ Salmon Fillet

• 1 (2lb) Salmon fillet
• 2 Tbsp olive oil
• 2 Tbsp black pepper
• 1 Tbsp sea salt
• Juice of 1-2 limes
• Busha Browne's Jerk Honey BBQ Sauce

Busha Browne's Honey Jerk BBQ Sauce is compounded for the "jerking" of meat or fish.

Season salmon fillet with salt, pepper and lime juice. Brush both sides wil olive oil. Lay skin down on direct heat of BBQ. Baste salmon repeatedly with Busha Browne's Jerk Honey BBQ Sauce during cooking, about 15-20 minutes until done.

Honey Jerked Chicken Wings

Busha's Honey Jerked Chicken Wings

• 1 dozen chicken wings, split at the joint, tip removed
• 6oz Busha Browne's Jerk Honey BBQ Sauce
• Salt and pepper to season wings
• Cooking oil (frying)

Busha Browne's Honey Jerk BBQ Sauce is compounded for the "jerking" of meat or fish.

Season chicken wings with salt & pepper and fry in batches until golden brown and cooked through. Warm the Jerk Honey BBQ on med. heat to thicken and intensify flavours. When chicken wings are cooked toss in hot Jerk Honey BBQ Sauce and serve

Jerked Smokey BBQ Ribs

Busha's Jerked Smokey BBQ Ribs

• 2 full racks of pork ribs - trimmed & cut in half
• 4oz Busha Browne's Jerk Seasoning
• 6oz Jerk Smokey BBQ Sauce
• 2 tbs olive oil

Busha Browne's Smokey Jerk BBQ Sauce is compounded for the "jerking" of meat or fish.

Rub pork ribs with jerk seasoning and allow to marinate - 1 hour, preferably overnight. When ready to start cooking rub ribs with olive oil and wrap with aluminum foil - seal completely. On your BBQ grill place ribs over"indirect" heat for 1 hour.

After the hour, remove ribs from foil and baste with Jerk Smokey BBQ Sauce and cook for additional 15 mins over direct heat - turn and baste often. In your oven, cook for 1 hour at 325° - remove from foil and baste with BBQ sauce and turn heat up to 375° for additional 15 mins. - turn and baste repeatedly.

PUKKA GRILLED FISH

Pukka Grilled Fish

Ingredients

4 small whole fish

Fresh Lime or lemon Juice
1/2tsp Busha Browne's Pukka Hot Pepper Sauce
1/2 cup Flour, with salt and pepper added

Directions:

1. Mix lime juice and the Busha's Pukka Hot Pepper Sauce. 
2. Rub fish with the mixture, inside and out. 
3. Dredge with flour to which salt and pepper has been added. 
4. Grill fish. Serve immediately. Best with lightly sauteed onions and Busha Browne's Spicy Tomato Love-Apple Sauce.

Turkey, Bacon, Avocado, and Cherry Tomato Salad on Whole Wheat

Turkey, Bacon, Avocado, & Cherry Tomato Salad on Whole Wheat

Ingredients

• 1 bone-in half turkey breast (about 2 lbs.; see Notes) 
• 1 tablespoon extra-virgin olive oil 
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 cup Busha Browne's Jiffy Mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon lime zest
• 2 1/2 teaspoons fresh lime juice 
• 3 tablespoons chopped chives
• 2 avocados, cut into 1/2-in. dice (about 2 cups)
• 1 cup cherry tomatoes, cut into 1/2-in. dice 
• 6 thick slices crisply cooked bacon, crumbled 
• 8 to 10 slices hearty whole-grain wheat bread

Directions

1. Preheat oven to 425°. 
2. Put turkey breast in a 9- by 13-in. roasting pan and rub with olive oil. 
3. Sprinkle all over with 1/2 tsp. salt and 1/2 tsp. pepper and rub in evenly. 
4. Roast turkey until the thickest part of the breast reaches 160°, about 70 minutes. 
5. Remove from oven and let sit until cool enough to handle, about 20 minutes. 
6. Remove and discard skin, then cut meat into 1/2-in. dice (you will have about 3 cups turkey).
7. Meanwhile, whisk together Busha Browne's Jiffy Mayonnaise,  sour cream, lime zest, lime juice, chives, and remaining salt and pepper.
8. Put turkey, avocados, cherry tomatoes, and bacon in a large bowl; stir gently to combine. Add lime-mayonnaise dressing and stir to evenly coat filling.
9. Spoon sandwich filling onto 4 or 5 slices of bread and top with remaining slices. 
10. Cut each in half and serve.

Barbecued Flank Steak Sandwiches

Ingredients

Cooking spray

1 (1-pound) flank steak, trimmed

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (1/4-inch-thick) slices red onion

1/4 cup ketchup or Busha Browne's Spicy Tomato love-Apple Sauce

2 tablespoons light brown sugar

1 tablespoon cider vinegar

1 tablespoon Busha Browne's Planters Steak Sauce 

1 tablespoon Worcestershire sauce

1/4 teaspoon chipotle chile powder

4 (3-ounce) hoagie rolls, split

Direction

1. Heat a grill pan over medium-high heat. 
2. Coat pan with cooking spray. 
3. Sprinkle steak evenly with salt and pepper. 
4. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. 
5. Remove steak from pan; let stand 10 minutes. 
6. Add onion to pan; cook 3 minutes on each side or until lightly browned. 
7. Remove from pan; cool.
8. Combine ketchup or Busha Browne's Spicy Tomato love-Apple Sauce and next 4 ingredients (through chipotle chile powder) in a large microwave-safe bowl, stirring well. 
9. Microwave at HIGH 1 minute or until thoroughly heated. 
10. Cut steak diagonally across grain into thin slices. 
11. Add steak to ketchup mixture; toss to coat. 
12. Divide steak mixture evenly among bottom halves of rolls; top each serving with one onion slice. 
13. Place top half of roll on each sandwich.

Butterflied Shrimp and Vegetable Stir-Fry

• Butterflied Shrimp and Vegetable Stir-Fry
• Ingredients
1 1/4 cups fat-free, less-sodium chicken broth
 2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
3 tablespoons sake (rice wine), divided
4 teaspoons honey, divided
2 teaspoons chile paste with garlic
1 teaspoon dark sesame oil
1 pound large shrimp
2 1/2 tablespoonspeanut oil, divided
1 cup(1-inch) slices green onions
2 tablespoonsminced peeled fresh ginger
4 garlic cloves, thinly sliced
1 cup(1/4-inch-thick) red bell pepper strips
1 1/2 cupssnow peas, trimmed (about 4 ounces)
4 cups hot cooked wide lo mein or udon noodles (about 8 ounces uncooked pasta)
1 tsp Busha Browne's Planters Steak Sauce 

Direction 

1. Combine the broth, 1 1/2 tablespoons cornstarch, 2 tablespoons soy sauce, 2 teaspoons Busha Browne's Planters Steak Sauce, 2 tablespoons sake, 2 teaspoons honey, chile paste, and sesame oil, stirring with a whisk; set aside.
2. Peel shrimp, leaving the tails intact. 
3. Starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. 
4. Combine 1 1/2 teaspoons cornstarch, 1 tablespoon soy sauce, 1 tablespoon sake, and 2 teaspoons honey in a large bowl, stirring with a whisk. 
5. Add shrimp; toss gently to coat.
6. Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet or a wok over medium-high heat. 
7. Add shrimp mixture; sauté 4 minutes or until shrimp are done. 
8. Remove shrimp from pan. 
9. Wipe the pan clean with paper towels. 
10. Add 1 tablespoon peanut oil to pan. 
11. Stir in onions, ginger, and garlic, and sauté 30 seconds. 
12. Add bell pepper and carrot; sauté 2 minutes. 
13. Add snow peas; sauté 1 minute. 
14. Stir in shrimp and broth mixture. 
15. Bring to a boil; cook mixture 1 minute or until slightly thick, stirring constantly. 
16. Add noodles, and cook 1 minute or until thoroughly heated.

Green Banana Salt Fish Balls with Breadfruit and Vegetable Salad

Green Banana Salt Fish Balls with Breadfruit & Vegetable Salad 

Ingredients
Saltfish Balls
1 lb (500 g) salt fish, prepared
1⁄2 lb (250 g) green bananas, washed, 
halved and skin on
2 tbsp milk
2 tbsp butter
1 onion, finely diced
1 tbsp parsley, chopped
1 tbsp chives, chopped
1 tbsp thyme leaves
1 tsp garlic, crushed
1 tsp lime juice
1 egg, beaten
Salt and pepper to taste
2 cups (150 g) breadcrumbs
oil for frying
2 eggs beaten, for coating

Breadfruit Salad
1 lb (500 g) breadfruit, peeled, boiled and cubed
1 small onion, thinly sliced
1 cup (120 g) cooked green peas
2 carrots, grated
Salt and pepper to taste
Busha Browne's Jiffy Mayonnaise to moisten
1 tbsp parsley, chopped
4 lettuce leaves

Directions
    -Saltfish Balls

1. Flake the salt fish into a large bowl. 
2. In a stock pan, bring salted water to the boil. 
3. Add the green bananas. Boil for 10-15 minutes until soft. 
4. Cool bananas under cold water and remove skins. 
5. Mash bananas with milk and butter. 
6. Add the salt fish and all seasoning ingredients to bowl. 
7. Add the beaten egg and combine well. 
8. Roll the mixture between your hands to form 2 inch balls.
9. Refrigerate for 30 minutes.
10. Roll balls in the breadcrumbs, then in the beaten egg mixture and then in the breadcrumbs again. 
11. Deep fry over a high flame.

Directions
    -Breadfruit Salad  

1. Place breadfruit cubes, onions, peas, carrots and salt and pepper in a large bowl.
2. Combine lightly with two forks. 
3. Add mayonnaise to moisten, mix to coat all ingredients. 
4. Garnish with chopped parsley. 
5. Serve on lettuce leaves.

Seafood Bisque featuring Busha Browne's Spicy Hot Pepper Sherry

Seafood Bisque featuring Busha Browne's Spicy Hot Pepper Sherry

Ingredients:

2 pounds unpeeled large shrimp 
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
1/4 cup Busha Browne's Spicy Hot Pepper Sherry
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 cup half-and-half

Directions:

1. Peel and de-vein shrimp, reserving shells. 
2. Coarsely chop shrimp. 
3. Cover shrimp and chill.
4. Heat a stockpot coated with cooking spray over medium-high heat. 
5. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. 
6. Add water, bay leaf, and thyme; bring to a boil. 
7. Reduce heat, and simmer 30 minutes. 
8. Drain the shrimp stock into a sieve over a bowl; discard solids.
9. Melt butter in a large non-stick skillet over medium heat. 
10. Add tomato paste, Busha Browne's Spicy Hot Pepper Sherry and flour, stirring with a whisk to form a slurry.
11. Add slurry to pan; cook 1 minute, stirring constantly. 
12. Add shrimp stock, salt, and pepper; bring to a simmer. 
13. Cook 4 minutes or until bisque starts to thicken, stirring frequently.
14.  Add shrimp; cook 3 minutes or until shrimp are done. 
15. Stir in half-and-half; serve immediately.

Busha's Lobster Roll

Busha's Lobster Roll

Ingredients:

4 (1-pound) lobsters or 1 pound lobster meat
1/4 cup Busha Browne's Jiffy Mayonnaise 
1/4 cup finely chopped celery 
1 tablespoon fresh lemon juice
1/4 tablespoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon unsalted butter
4 top-loading hot dog buns 

Garnish: chopped chives

Directions:

1. Immerse lobsters in rapidly boiling water.
2. Cook about 7 to 10 minutes or until done. 
3. Plunge lobsters in ice water for 10 minutes to stop cooking, and cool thoroughly; drain.
4. Separate tail and claws from the body; discard body.
5. Crack shells, and remove meat, discarding shells and cartilage.
6. Chop meat into 1/2-inch pieces.
7. Combine lobster, mayonnaise, and next 4 ingredients. 
8. Cover and chill until ready to serve.
9. Melt butter in a large non-stick skillet over medium-high heat.
10. Press open buns, and place in skillet, turning to coat both sides. 
11. Cook buns until golden brown on both sides.
12. Fill bun with lobster filling, and sprinkle with chopped chives, if desired. 
13. Serve with BushaBrowne's Jerk Fries and baby lettuce, if desired.

Busha Browne's Jiffy Mayonnaise

Busha Browne's Jiffy Mayonnaise

Ingredients

2 Small eggs
1tsp Powdered Mustard
1tsp Salt
1/4tsp Busha Browne's Pukka Hot Pepper Sauce
2 tsp Granulated Sugar
1 1/4cups Extra virgin olive oil, divided
1/4 cup Lime juice

Directions

1. Put first five ingredients into blender with 1/4 cup of the olive oil.
2. Cover and blend until thoroughly mixed.
3. While the blender is still running, slowly add a further 1/2 cup of the live oil.
4. When that has been absorbed, gradually add the lime juice, processing until thoroughly blended.
5. Add the remaining 1/2 cup olive oil slowly, blending until the  mixture has thickened.
6. Stop and stir occasionally, scraping down the sides of he blender jar. 
7. Refrigerate and use within 2 or 3 days.

BUSHA BROWNE'S SPICY DRY MARTINI

BUSHA BROWNE'S SPICY DRY MARTINI

Ingredients
1tsp Extra vermouth
2 oz Dry gin
1/2 tsp Busha Browne's Spicy & Hot Pepper Sherry

Directions

• In a chilled, heavy-bottomed 4oz glass, place 2 cubes of ice.
• Pour over the vermuth, gin and the Pepper Sherry. 
• Stir quickly and add an olive or a cocktail onion as preferred.

Jamaican Duckanoo

Jamaican Duckanoo

Ingredients

1 cup Stone ground yellow cornmeal
1/2 cup All purpose flour
2 cups Coconut milk 
1/2 cup Dark brown sugar
1/2 cup Raisins
1/2 cup Busha Browne's Original Pepper Jelly

Directions

1. Mix cornmeal and flour with coconut milk. 
2. Add sugar, raisins and Busha Browne's Original Pepper Jelly. 
3. Spoon into squares of banana leaves which have been wilted by dipping into boiling water to make them pliable. 
4. Tie into parcels with string. 
5. If banana leaves are unavailable, use sqaures of foil.
6. Place in boiling water and stream for 45 minutes. Serves 4.

Jamaican Curry Chicken with White Rice

Jamaican Curry Chicken with White Rice

Ingredients:

2 tbsp Fresh Lime Juice
2 sprigs Fresh thyme
1 tbsp vegetable oil
1 large onion, diced
1 tsp freshly minced ginger
1 tsp Dry Mustard
1 small Scotch Bonnet pepper, minced (do not touch face or eyes after handling; immediately wash hands)
2 tbsp Best Indian Curry powder 
1 1/2 pounds chicken, chopped into 1-inch pieces
3 medium Irish potatoes, cubed
1 tsp Busha Browne's Pukka Hot Pepper Sauce
1 tbsp Busha Browne's Original Spicy Planters Steak Sauce
1 tsp salt
1/2 tsp Black Powder
4 cloves Garlic, crushed in a press
2 cups of water
vinegar

Directions:

1. Wash chicken with a cork full of vinegar or lime juice and set aside. 
2. Chop the onion, scallion, pepper and garlic in to small pieces.
3. Rub all of the ingredients (apart from the potatoes and water) in to the chicken along with the Busha Browne's Sauces and allow to marinate in the fridge for 2 hours.
4. Chop the potato in to small pieces.
5. Fry the chicken until the chicken is lightly brown on both sides (5-10 minutes)
6. Add the potatoes and water to the pan, cover and simmer until the sauce has a thick consistency and the chicken is fully cooked.

Busha's Fish Tacos with Mango Salsa

Busha's Fish Tacos with Mango Salsa

Ingredients

Mango Salsa:

2 large ripe mangos, peeled, pitted and chopped
1/4 cup minced red bell pepper
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only) or 1/4 cup finely chopped purple onion
1 small Scotch Bonnet pepper (stem, seeds and membrane removed)

Taco shells
1 pound cod fillets, rinsed and patted dry
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon garlic salt
8 corn tortillas, warmed
2 cups shredded green or red cabbage
1/2 cup crumbled cotija cheese (or queso fresco, or shredded Monterey Jack)

Directions

1. Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and scotch bonnet in a medium bowl; set aside. 
2. Place cod on 2 large sheets of parchment paper.
3. Stir together dry seasonings in a small bowl and sprinkle over cod.
4. Bring edges of parchment paper together and fold twice.
5. Fold ends under to enclose fish. 
6. Place packets on a baking sheet and bake for 15 to 18 minutes. 
7. Open packets carefully to let steam escape.
8. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Top of with some Busha Browne's Pukka Hot Pepper Sauce for a Sizzling Seafood Time!

Avocado Salad with Potato Gallettes

Ingredients

To make the lime cilantro vinaigrette:

1/4 cup lime juice

1 teaspoon lime zest

2 teaspoons spicy brown mustard

2 tablespoons olive oil

1/2 teaspoon Busha Browne's Pukka Hot Pepper Sauce

1/2 teaspoon low sodium soy sauce

salt and pepper, to taste

To make the chopped avocado salad:

2 Avocados, chopped

2 ripe tomatoes, chopped

2 green onions, thinly sliced

1/4 cup cilantro, diced

To make the potato gallettes:

2 russet potatoes, peeled

1 tablespoon butter, melted

salt and pepper, to taste

Directions

To make the cilantro lime vinaigrette:

1. Whisk the lime juice, lime zest, mustard, olive oil, Busha Browne's Hot pepper sauce sauce and soy sauce together in a small bowl. 
2. Season with salt and pepper to taste and set aside for at least 10 minutes, to allow time for the vinaigrette’s flavours to blend.
3. Strain the vinaigrette to remove the lime zest.

To make the chopped avocado salad:

1. Place the chopped avocado, tomato and green onions together in a medium sized bowl.
2. Add the cilantro to the vinaigrette and toss the vinaigrette to thoroughly coat the avocado salad.
3. Taste and adjust seasoning if desired.

To make the potato gallettes:

1. Slice the potato into paper thin slices, using a mandolin if you have one. 
2. Use a 2.5 inch cookie cotter to cut the thin potato slices into even rounds. 
3. On a piece of parchment paper, arrange 6 potato slices into a circle. 
4. Season with salt and pepper and brush with a little melted butter. 
5. Repeat with remaining potato rounds. 
6. Wait 5 minutes to allow the butter to bond each circle of potato slices to bond together.
7. Place a heavy skillet over medium heat. 
8. Transfer the potatoes to the skillet by quickly flipping the parchment paper upside down, taking care to ensure the potatoes end up in their circles. 
9. Brush the former bottom of the potato stack, which now faces upwards, with a little more melted butter.
10. Place a small pan on top of the potato gallettes to keep the circles flat during cooking.
11. Cook for about 3-5 minutes, or until the bottom potato slice begins to brown on its edges.
12. Using a spatula, carefully flip each potato gallette and cook another 3-5 minutes more, or until the other side turns golden brown.
13. Transfer each potato gallette to a bed of paper towels and blot with additional towels. 
14. Let cool completely before finishing the dish.

To complete the Avocado Salad with Potato Gallette:

1. Place 1 potato gallette onto a plate. 
2. Place about 1 cup of the chopped salad and top with another potato gallette. 
3. Repeat until you are out of gallettes and salad. 

Enjoy!

Baked Sweet Potato Pancakes

Ingredients

3 medium sweet potatoes, peeled and coarsely grated

1/2 onion, chopped

2 eggs, lightly beaten

4 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

creme fraiche*, for garnish

4 tablespoons chives*, chopped for garnish

*optional

Directions

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet.
2. Place grated potatoes, onion, egg, flour and baking powder in a large bowl. 
3. Season to taste with salt and pepper and stir thoroughly until well blended.
4. Place a rounded spoonfuls of potato mixture evenly separated on the greased cookie sheet.
5. Bake in the oven for 20 minutes. 
6. Flip potato pancakes with a spatula. 
7. Bake on the other side for an additional 20 minutes, or until golden brown.
8. Serve garnished with creme fraiche and chives sprinkled on top.

CRAB STUFFED POBLANOS with Busha Browne's Jiffy Mayonnaise

CRAB STUFFED POBLANOS with Busha Browne's Jiffy Mayonnaise

Ingredients

Mayonnaise Recipe
Busha Browne's Jiffy Mayonnaise

Crab Stuffed Poblanos:
4 poblano peppers
4 cups canola oil
1 pound fresh crab meat
1 cup mayonnaise
1/2 cup shredded Cheddar
3 tablespoons diced red onion
1 tablespoon hot sauce
Seafood seasoning, as needed (recommended: Old Bay)
Freshly ground black pepper

Panko

Directions:
For the poblanos:

1.  Halve the poblanos lengthwise. 
2. Core and remove the seeds, keeping the stems in place for presentation. 
3. Heat the oil in a deep-fryer to 350 degrees F. 
4. Fry the peppers in the hot oil for 2 minutes. 
5. Remove from the oil, drain and cool to remove the skin.

For the Crab Meat

1. Mix the crab meat, Busha Browne's Jiffy Mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. 
2. Season with the seafood seasoning and black pepper. 
3. Divide the crab mixture evenly and fill the poblanos. 
4. Place on a baking sheet and sprinkle with panko. 
5. Broil until golden brown, 3 to 5 minutes.

To serve, place small amount of Busha Browne's Jiffy Mayonnaise on top of the peppers.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Busha Browne's Fat Free Mayonnaise

Busha Browne's Fat Free Mayonnaise

Ingredients

2 cups plain fat-free yogurt, drained
2 cups silken tofu
1 tablespoon roasted garlic
2 tablespoons rice wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Busha Browne's Pukka Hot Pepper Sauce
1 teaspoon sea salt

1/2 teaspoon white pepper

Directions

1. Make yogurt cheese by draining the yogurt as follows:

• Line a colander with cheesecloth and place in a bowl. 
• Spoon the yogurt into the colander. 
• Refrigerate and let drain for at least 1 hour. 
• Discard the liquid in the bowl.

1. In a food processor, combine the yogurt cheese, tofu, and garlic.
2. Process until the mixture is pureed, about 3 minutes.
3. Add the remaining ingredients. Process again to combine, about 3 minutes. 
4. Adjust the seasoning with additional salt or pepper, to taste.
5. This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.