Ingredients
16
16 servings
- •2 red bell peppers
- •2 yellow bell peppers
- •¾ cup red wine vinegar
- •1 cup extra virgin olive oil
- •1 teaspoon salt
Instructions
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutritional Facts
Per 16 servings
- Calories: 138
- Carbohydrate: 3g
- Fat: 14g
- Fiber: 0g
- Protein: 0g
- Sugar: 1g
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