Ingredients:
1/4 tsp. fine sea salt
1/8 tsp. black pepper
1/2 tsp. dried parsley flakes (optional)
3 Tbl. extra virgin olive oil
1 Tbl. light agave nectar
4 Tbl. white balsamic vinegar
2 tsp. K-3 Keenan’s Killer Be Afraid Hot Sauce
Directions:
In a small mason jar combine the first 6 ingredients. Secure lid and shake well. Add K-3 1 tsp. at a time until desired heat level is achieved, shaking the jar well between additions. Refrigerate for up to 14 days.
Yield: 2/3 cup