3.79 from 28 votes
Roasted Red Pepper Vinaigrette | Letty's Kitchen
Roasted Red Pepper Vinaigrette (copycat recipe)
Prep Time
10 mins
Total Time
10 mins

This salad dressing is fabulous on my kale and roasted winter squash. It's easy to make in the blender. We love this dressing on our daily dinner salads! Makes about 2 cups.

Course: Salad
Cuisine: Vegetarian
Servings: 16 servings
  • 1 cup roasted red peppers, home-roasted and peeled, or from a jar (see note)
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons honey, agave syrup, or organic cane sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley, or basil or chives (see note)
  1. Put the peppers, vinegar, water, olive oil, garlic, honey, salt and pepper a blender container and whir until the peppers and garlic are smooth. Taste and season with more salt and pepper, if you think it’s needed. Pour into a jar, and stir in parsley and/or basil, and/or chives.
Recipe Notes

To roast your own peppers: Char the chiles until the skins are blistered all over. Place freshly blistered chiles in a covered bowl or a plastic bag. Set aside and let the chiles “steam” for about 10 minutes. Peel away the loosened skin and discard the seeds and stem.

Parsley is first choice. Yet, if basil is what you have, add that. Chives also work well.