Roasted Red Pepper Dressing

It really cannot be denied that roasted red peppers are one of my favorite foods. My favorite soup is roasted red pepper and corn chowder. My favorite hot sauce is harissa. Obviously my favorite salad dressing is going to be roasted red pepper.

Perhaps my love for red peppers comes from my upbringing. Growing up in Glennallen, Alaska meant not having a lot of fresh produce, and especially something as expensive and ‘exotic’ as red peppers. The fact that I loved green peppers (and tomatoes) so much that I’d eat them like apples probably contributes. Seriously, my folks must have spent thousands of dollars on produce just for me. When I moved to Anchorage it just got worse. My friends in the trailor court would come over and we’d gorge ourselves on the vegetables my Mom always had stocked for us. She nick-named my friends ‘The Fleas.’ Funny, now she calls our daycare ‘The Hamster Farm.’

In my typical style I find a sauce I like, read the ingredients on the back, put it back on the shelf, and try to replicate it in my own kitchen, saving myself the eight bucks it would have cost to buy it. That is precisely how this recipe came to be, and I am quite proud of it. I hope you enjoy it as well.


Roasted Red Pepper Dressing

By: vduley
Serves: 4-6


  • 1 cup roasted red pepper, pureed – about two peppers
  • 4 T apple cider vinegar
  • 1 T sugar
  • 4 T olive oil
  • 1/4 t garlic powder
  • 1/4 t onion powder
  • 1/8 t salt
  • 1/8 t pepper


  1. Roast the red peppers: halve and seed them, and place them on a sprayed baking sheet under the broiler. Roast until the skins darken and can easily be peeled from the ‘meat.’
  2. Peel the skins off the red peppers and puree in a blender.
  3. Add one cup of red pepper puree and the other listed ingredients to a small sauce pan over medium heat. Simmer for 5 minutes.
  4. Let cool and store in a closed container in the fridge.

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