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Red Pepper Vinaigrette

  • Yield: Makes 3/4 cup


  • 1/2 cup Red Pepper Coulis
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil


  1. Whisk the coulis, vinegar, and salt and pepper together in a medium bowl. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. This will keep, tightly covered, in the refrigerator for about 1 week.

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