ROASTED RED PEPPER VINAIGRETTE WITH CUMIN
Steps:
- Place the shallot, garlic, and red peppers in an electric blender or food processor and blend well. Add the vinegar, lemon juice, cayenne, cumin, salt, and pepper, and blend again. Add the olive oil and blend until an emulsion forms. Scrape out with a rubber spatula into a container and let stand for 30 minutes to allow flavors to marry. If necessary, wisk before using. Will keep about 7 to 10 days.
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