Submitted by Barbara
1 red bell pepper
1/3 cup balsamic vinegar
1/4 cup white wine or cider vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh basil*
1 teaspoon chopped fresh rosemary*
1 teaspoon sugar
Place whole bell pepper under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skin. Carefully remove pepper from bag; remove seeds and ribs. Strip off skin; slice pepper into strips.
In blender or food processor container, place bell pepper, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
*NOTE: If fresh basil and rosemary are unavailable, substitute 1 teaspoon crushed, dried basil; and 1/2 teaspoon crushed dried rosemary.
From the California artichoke board
March 8th, 2012 at 8:32 pm
How long do these dressings keep? Also, about how much do they make? Thanks!