1 large red bell pepper
1/4 cup red wine vinegar
2 tsp. sugar
1/2 cup olive oil
1 clove garlic
Salt and freshly ground pepper, to taste
1. Roast The Pepper:
Pre-heat the broiler and line a baking sheet with aluminum foil. Place pepper 4-5 inches from the heat source and broil until the skin is charred black (12-16 minutes). Remove pepper and place in a bag to allow the pepper to “steam” for about 10 minutes. Remove from the bag and peel off the charred skin.
2. Combine the roasted red pepper, vinegar, sugar, garlic, salt and pepper in a food processor. Pulse on and off until the pepper is smoothly purred. If you don’t have a food processor (I’ve never owned one), simply mince the garlic and red pepper as finely as possible – I actually use my blender. Slowly add the oil and incorporate until the vinaigrette is thickened.
Store in the refrigerator. When ready to use, allow it to come to room temperature and stir vigorously.
(The flavor is the most intense if you allow the vinaigrette to stay in the refrigerator for a few days before using.)
Serve over greens or pasta salads. It’s also incredible drizzled over sourdough bread, then broiled.
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