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Roasted Red Pepper Dip, Sauce, Dressing

Rate Roasted Red Pepper Dip, Sauce, Dressing


 Recipe Information  
Category: Sauces & Salsas
Recipe Created By: Melanie Carver

Roasted Red Pepper Dip, Sauce, Dressing


2-3 red bell peppers
1 Tbsp unsweetened rice vinegar
3 Tbsp oil
pinch sea salt

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.

Use as a dip for vegetables, a dressing for salads, a tomato-free salsa substitute, a sauce for pasta or pizza and more!

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.

To change the flavor and create a new dressing, add a clove of garlic or fresh basil.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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