Ingredients

• 1/2 cup grated lemon zest
• 1/2 cup grated lime zest
• 8 ounces lemon juice
• 12 ounces orange juice
• 1 bunch scallion (white and half of the green), minced
• 3 tablespoons sugar
• 1 tablespoon shellfish glace
• 8 ounces red bell pepper, cut into confetti
• 2 red or orange Scotch bonnet chiles, slivered
• 1 pint light olive oil

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Instructions

1. Whisk together everything but oil. In a thin stream, whisk in oil to form an emulsion.
2. Will keep refrigerated up to 4 days