Time 25m Yield 16 Number Of Ingredients 5 Steps:
Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Time 40m Yield 16 Number Of Ingredients 10 Steps:
Blend cider vinegar, catsup, white sugar, pimentos, green bell pepper, lemon juice, onion, mustard, and salt in a blender until smooth. Stream olive oil into the vinegar mixture while blending; blend until the dressing emulsifies. Pour dressing into a bowl, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.
Time 5m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.
Time 3h5m Yield 12 Number Of Ingredients 10 Steps:
Whisk together buttermilk, sour cream, mayonnaise, ground peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate until flavors combine, 3 hours to overnight.
Time 15m Yield 2-1/2 cups. Number Of Ingredients 10 Steps:
In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
Time 15m Yield about 2 gallons. Number Of Ingredients 8 Steps:
Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate.
Time 10m Yield about 1/4 cup. Number Of Ingredients 6 Steps:
In a jar with tight-fitting lid, combine all ingredients; shake until blended. Store in the refrigerator.
Time 5m Yield 1 1/3 cups Number Of Ingredients 12 Steps:
In a medium bowl, combine all the ingredients listed above. Cover and store in refrigerator for 2 hours or overnight for best flavor. TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!
Time P2DT30m Yield 12 Number Of Ingredients 8 Steps:
Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.
Time 20m Yield 1 1/4 cups Number Of Ingredients 10 Steps:
Roast and peel bell pepper and Anaheim chile. Finely chop roasted pepper and chile. Wearing rubber gloves, seed and mince jalapeno chili. Mince garlic. In a bowl whisk together all ingredients with salt& pepper to taste. Makes about 1 1/4 C.
Yield Makes about 1 cup Number Of Ingredients 7 Steps:
Whisk together zest, juice, mustard, pepper, sugar, and salt until sugar and salt are dissolved. Add oil in a slow stream, whisking until emulsified.
Time 15m Yield about 1-1/4 cups. Number Of Ingredients 6 Steps:
In a bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve over salad greens.
Yield Makes 1 1/4 Cups Number Of Ingredients 10 Steps:
Roast and peel bell pepper and Anaheim or poblano chili. Finely chop roasted pepper and chili. Wearing rubber gloves, seed and mince jalapeño chili. Mince garlic. In a bowl whisk together all ingredients with salt and pepper to taste. Makes about 1 1/4 cups.
Time 5m Yield 1 cup Number Of Ingredients 5 Steps:
Mix ingredients until well blended; refrigerate.
Time 10m Yield 3 cs. Number Of Ingredients 9 Steps:
Whisk all ingredients until well combined and chill thoroughly before serving.
Time 10m Yield 1 cup, 4 serving(s) Number Of Ingredients 7 Steps:
Whisk together zest, juice, mustard, pepper, sugar, and salt together until sugar and salt have dissovled. Add oil in a slow stream, whisking until emulsified, 2-3 minute.
