Sarasota's Roasted Red Pepper Vinaigrette

Recipe by SarasotaCook
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (7 ounce) jar roasted red peppers (most jars are about 7 oz, if you want to make your own, approximately 1 large bell pepper roasted pe)
  • 1 12
    tablespoons balsamic vinegar (you can substitute red wine if you want, it changes the flavor a bit but it will work just fine)
  • 1
    teaspoon garlic, minced
  • 2
    tablespoons shallots, minced
  • 4
    tablespoons olive oil
  • 1
    teaspoon honey
  • 1
    pinch red pepper flakes (optional)
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DIRECTIONS

  • Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.
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