Recipe Name Red Pepper Vinaigrette Submitted by khodgen12 Recipe Description Sauce for Salmon Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 0 Ready In (minutes) 5

Ingredients Amount Measure Ingredient 2 small red bell peppers 1 1/2 tablespoons tomato paste 1 tablespoon olive oil, extra virgin 2 teaspoons apple cider vinegar 1/3 teaspoon salt 1/4 teaspoon black pepper Steps Sequence Step 1 Place peppers directly over the flame of a gas burner or in a griddle in the stove, or under a preheated broiler. 2 Roast, turning often, until black all over, about 8 to 10 minutes. Set aside to cool. Slip off the skins, cut away the stems, Slit the peppers open and remove seeds, (or use pickled red peppers in oil). 3 Puree the peppers in a food processor. (You should have about 1/2 cup puree.) Force the puree through a fine strainer set over a small bowl, using a rubber spatula; discard solids. 4 Whisk in tomato paste, oil and vinegar. Season with salt and pepper.