This is great over salad greens and excellent with fish; you can also use it as a light veggie dip. I recommend roasting fresh red bell peppers, but if time doesn’t allow, substitute a 14-ounce jar of roasted red peppers, drained, adding 1 teaspoon of sugar to ensure sweetness.
Recipe information
Yield
yields 2-2 1/2 cups
Ingredients
Preparation
Roast the bell peppers under the broiler, or bake them on a baking sheet in a 500-degree oven for 10 to 12 minutes, or until the skins are blackened. Place the charred peppers in a paper bag, close the top, and let the peppers cool for 10 minutes. When the peppers are cool, rub off the charred skin and rinse under cold water. Stem and seed the peppers. In a food processor or blender, purée the peppers to a fine consistency. Add the vinegar and garlic and process on low speed, slowly drizzling in the oil. Add salt and pepper to taste.
