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| Roasted Pepper Dressing
2 red peppers
1/4 cup of extra virgin olive oil
3 tablespoons of balsamic vinegar
Preheat oven to 450ºF. Cut the peppers in half, core and seed. Place skin side up on foil lined baking pan. Roast for about 25 minutes or until the skin is charred and blistery. Remove from oven and cover with towel. Let sit until cool enough to handle. Remove skin and chop. Combine the peppers with oil and vinegar and puree in blender or food processor. Makes about 1 1/4 cups
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Dips & Sauces Cookbooks
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