Ingredients

The following ingredients have 7 Servings
  • 2 red bell peppers
  • 1 shallot (minced about 2 tbsp)
  • 1/3 cup white balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp dijon mustard
  • 1 cup extra virgin olive oil + 2 tbsp to brush on the skin
  • Salt and pepper to taste

Instruction

  • Preheat your oven to 450 degrees, or prepare grill for cooking.
  • Slice peppers in half, de-seed, remove stem, and brush with olive oil.
  • Roast the peppers either on the grill or in the oven (about 25 mins in the oven, 10-15 mins on the grill). The skins should be completely wrinkled and charred (see picture above).
  • Transfer peppers to a bowl, cover, and let steam 10 minutes. Peel off skin, reserving juices.
  • In a high powered blender or food processor, place bell pepper, shallots, vinegar, dijon and a little salt and pepper. Puree until smooth.
  • With the machine running, add in oil and honey. Thin if needed with water or vegetable stock.