Roasted Pepper Dressing

Frequently, I get on a kick with one recipe and make it over and over until I'm sick of it.  Right now, my favorite thing to have on hand is Roasted Pepper Dressing.  This one is good for people who love bell peppers, but also for those who are a bit more apprehensive about eating too many, because of either taste preferences or digestion.  This is a light, versatile, and delicious dressing made with only a little oil and is sweetened with a bit of agave nectar.  The other flavors mellow out the intensity of the peppers and it transforms regular old peppers into a great all-purpose dressing for green salads, bean salads, grilled veggies, fish and meat, or leftover pastas and grains.  Give it a try! 

Roasted Pepper Dressing

4 or 5 red bell peppers OR

1 24 oz jar fire roasted peppers (get Roland if you see it--cheap and no preservatives), drained

2 medium cloves garlic

1/4 cup chopped red onion

2 t freshly squeezed lemon juice

1 T Dijon mustard

1 1/2 t agave nectar

3 T apple cider vinegar (you can subst. wine vinegar or rice vinegar)

sea salt and freshly ground pepper

2 T fresh oregano leaves (subst: 1 t dried)

1/2 cup extra-virgin olive oil

If you are using fresh peppers, wash and dry them and roast them at 400 F for about 30 minutes, until the skin begins to crackle and blacken.  Remove from oven, transfer to a stainless bowl and cover tightly with plastic wrap.  Set aside for about an hour.  When peppers have cooled a bit and "steamed" their skins off, peel them and remove the seeds.

In a food processor, puree roasted/drained peppers (discard seeds), garlic, onion, lemon juice, Dijon, agave, vinegar, salt, pepper and oregano.  Puree until very smooth, about 2 minutes.  

Gradually add in oil while food processor is running.  Taste and adjust salt, lemon, and agave to taste.

Keeps about a 1 1/2 weeks in the fridge.