Roasted Red Pepper Dip, Sauce, Dressing
Roast 2-3 red peppers and remove charred skin, stem and seeds. In a food processor, add the peppers, 1 tablespoon of rice vinegar and 2-3 tablespoons of oil, plus a pinch of salt. Puree until smooth.
If you have a large capacity food processor, double the recipe to store enough for the whole week. This sauce keeps well refrigerated in an airtight container for up to 2 weeks.
This recipe is versatile and flexible, so add more or less vinegar and oil depending on your tastes.
Copyright © 2009 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.