INGREDIENTS: Makes 4 servings • 2 yellow peppers, charred on the grill**SEE COOK'S NOTES**, seeded and coarsely chopped • ⅓ cup rice wine vinegar • 6 cloves garlic, coarsely chopped • Pinch of saffron threads • 1 tablespoon honey • 1 teaspoon Dijon mustard • ¾ cup extra virgin olive oil • Salt and freshly ground pepper DIRECTIONS: 1. In a blender, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. **COOK'S NOTES** For roasting peppers or other vegetables and fruits, visit ROASTING VEGETABLES AND FRUITS.
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