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Roasred Red Pepper-Vinegar Sauce Recipe

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This recipe for Roasred Red Pepper-Vinegar Sauce is from Hommertzheim Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. jarred roasted red peppers, rinsed and patted dry
2 jarred hot cherry peppers, stems removed
2 garlic cloves, peeled
2 tsp. dried rosemary, lightly crushed
2 anchovy fillets, rinsed and patted dry
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. water
2 tbsp. white wine vinegar
1/3 c. extra-virgin olive oil
2 tbsp. minced fresh parsley
Directions:
Directions:
Pulse red peppers, cherry peppers, garlic, rosemary, anchovies, salt, and pepper in food processor until finely chopped (15 to 20 pulses).
Add water and vinegar and pulse briefly to combine.
Transfer mixture to medium bowl and slowly whisk in oil until fully incorporated.
Stir in parsley.

Note: Red Wine or Sherry vinegars can be substituted for White Wine vinegar.
Number Of Servings:
Number Of Servings:
4 each 1 cup servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Delish on top of grilled meats; could be used as a dip.

 

 

 

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