Best Red Pepper Balsamic Vinaigrette Recipes

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

SPICED BALSAMIC VINAIGRETTE

Steps:

• Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

RED PEPPER BALSAMIC VINAIGRETTE

Steps:

• Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.

RED PEPPERS MELTED WITH BALSAMIC VINEGAR

Steps:

• Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
• Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
• Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.

PEPPERS IN BALSAMIC VINEGAR

Steps:

• Cut peppers into thick wedges lengthwise.
• Heat oil in an iron skillet.
• Place peppers in the pan and stir occasionally until they begin to brown.
• When the peppers have softened, add the balsamic vinegar.
• Turn the gas off immediately and stir carefully to coat all the peppers.
• Serve warm ar cold.
• Keep refrigerated up to a week.

ROASTED RED PEPPERS WITH BALSAMIC AND BASIL

Steps:

• Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.

RED PEPPER VINAIGRETTE

Steps:

• In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Stir in bell peppers. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding with recipe.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Steps:

• 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.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

BALSAMIC RED PEPPER JELLY

Steps:

• Wash, stem and seed red and jalapeno peppers.
• Finely chop enough red pepper to measure 1/2 cup and set aside.
• Puree remaining red and jalapeno peppers and garlic in food processor.
• Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
• While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
• Measure sugar and set aside.
• Measure 1 1/2 cups of pepper juice into a large sauce pan.
• Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
• Whisk in fruit pectin until dissolved.
• Add 1/2 tsp of oil to reduce foaming (if desired).
• Stirring frequently, bring mixture to a boil over high heat.
• Add sugar then stir constantly while returning mixture to a full, rolling boil.
• Boil hard for 1 minute.
• Remove from heat and skim foam.
• Fill and heat process jars as directed in canning process.