A favorite homemade dressing or dip. Keeps for about 2 weeks in the fridge.
Ingredients:
2 red bell peppers
2 large garlic cloves
2 tsp balsamic vinegar
1 tsp lemon juice
1 tsp sea salt
dash of tabasco
1/2c high quality olive oil
black pepper to taste
Halve and clean the bell peppers and put them cut sides down 2 inches under a high broiler on a cookie sheet lined with foil. Broil until blackened, 5-10 min. Put blackened halves in a paper (or even plastic) bag for 10 minutes to steam. THis makes it easier to remove the skins.
While your peppers are in the bag, combine all other ingredients except the olive oil. Peel the skins off the peppers and cut into more manageable pieces. Add to other ingredients and with an immersion blender (or cuisinart/blender), puree adding oil in a steady stream to emulsify. Store in fridge.
Adapted from Salad Dressings by Jessica Strand.
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