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Roasted Red Pepper Vinaigrette | Letty's Kitchen
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3.81 from 42 votes

Roasted Red Pepper Vinaigrette (copycat recipe)

An easy copycat dressing, with moky roasted-pepper flavor and just the right amount of honey sweetness and it’s homemade, with love. It's easy to make in the blender. Makes about 2 cups.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Vegetarian
Keyword: copycat, roasted red pepper, salad dressing
Servings: 16 servings
Calories: 51kcal


  • 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 fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped parsley, or basil or chives (see note)


  • 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.


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.


Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg