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Red Pepper Vinaigrette

  • 1 cup ServingsServings


  • 2 roasted red peppers, rough chopped
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon honey
  • 2 tablespoons water
  • 1 tablespoon fresh thyme
  • cayenne pepper
  • kosher salt
  • 5 ounces extra virgin olive oil


In a blender combine the red peppers and garlic and puree until smooth.  Add the lemon, honey, water and seasonings.  Slowly pour in the olive oil.  Adjust seasonings as necessary.

Note:  The Terrine & Vinaigrette are best when prepared up to two days ahead of time.

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