About this recipe:Red peppers are roasted until charred then blended together with vinegar and oil to create a bright and fresh salad dressing.
Bites of Flavor
2 red peppers
240ml water, or as needed
3 tablespoons apple cider vinegar
3 tablespoons rapeseed oil
2 tablespoons honey
2 cloves garlic
1 tablespoon coriander
1 tablespoon dried basil
1 tablespoon sea salt, or to taste
1 tablespoon cracked black pepper, or to taste
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Method Prep:10min › Cook:30min › Extra time:20min › Ready in:1hr
Preheat oven to 230 C / Gas 8. Spray a baking tray with cooking spray; place red peppers onto baking tray.
Bake in the preheated oven, turning with tongs every 10 minutes, until skin is evenly blackened and blistered, about 30 minutes. Remove from oven; cover with a heat-proof bowl. Let stand until skin peels off easily, about 20 minutes.
Remove skin, stem and seeds from red peppers with a sharp knife.
Combine roasted red peppers, water, vinegar, oil, honey, garlic, coriander, basil, salt and pepper in a food processor; blend until smooth.