K-3 Vinaigrette


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


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