Roasted red pepper dressing will have you licking your fingers to get every last drop. The slightly chunky texture of this dressing makes every salad a meal and every bite a tantalizing, tangy taste surprise.
It’s bright color dresses up any dish and the recipe takes only a few minutes to put together. You’ll use it on so much more than salad, just let your tastebuds be your guide!
Roasted red peppers are the most important ingredient here. You can roast your own very easily or use jarred if you’re in a rush. And I highly recommend crushing your peppers with a mortar and pestle and not a food processor or blender. You can better control how chunky or smooth your dressing is and I think it really preserves the flavor of the red peppers.
A few simple ingredients combine to give you a delicious, authentic dressing in no time at all. I love this best with cucumbers. something about the two flavors just bring out the best in both though I’ve been known to spread it right on a piece of grilled pita bread sans veggies!
- 1 cup chopped roasted red peppers (2-3 medium peppers)
- 1/4 cup olive oil
- 1 1/2 tbsp red wine vinegar
- 1 1/2 tbsp water
- 1 tsp garlic powder
- 1 tsp dried minced onion
- 1/2 tsp salt
- 1/4 tsp sugar
Roast red peppers
Peel and chop peppers and mash in mortar and pestle. Add salt, sugar, garlic powder and minced onion. Continue to mash until red pepper is a smooth paste and all spices incorporated.
Transfer to a mixing bowl and add red wine vinegar and water. Mix thoroughly. Add olive oil and stir well until all ingredients are incorporated and dressing has emulsified.
Makes just under 1 cup of dressing and it keeps well in the refrigerator for over a week.