ROASTED RED PEPPER VINAIGRETTE WITH CUMIN

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ROASTED RED PEPPER VINAIGRETTE WITH CUMIN image

Categories     Pepper     Wheat/Gluten-Free     Stuffing/Dressing

Yield 1-1/2 cups

Number Of Ingredients 9

1 large shallot
1 medium clove garlic
6-1/2-ounce jar roasted red peppers or pimiento, drained
2 tablespoons white wine vinegar
1 tablespoon lemon juice (1/2 small lemon)
1/8 teaspoon cayenne pepper or to taste
1-1/2 teaspoons ground cumin
Salt and Pepper to taste
1/3 cup olive oil

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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