4-Ingredient Roasted Red Pepper Dressing (No-Peel!)

Steps

1. 1Preheat your oven to 450ºF. Line a sheet pan with parchment paper.
2. 2Halve the peppers and rip out the seeds and stem. Place the peppers cut side down on the sheet pan then transfer to the oven for 20 to 25 minutes or until the peppers are blistered in spots, but not completely charred. Remove pan from the oven and let the peppers cool on the sheet pan for 10 minutes.
3. 3Transfer the peppers to a blender with the salt and white balsamic vinegar.
4. 4Puree the peppers, slowly at first, then at high speed until smooth, 30-45 seconds. Stop the machine, drizzle in 1/2 cup of the olive oil, then purée again, slowly at first, then at high speed for another 15 to 30 seconds or until emulsified. Stop the machine, taste, and add the remaining 1/4 cup olive oil if desired — I always do — and add more salt to taste. Purée one last time then transfer to a storage jar.
5. 5Store the dressing in the fridge for as long as 2 weeks. Bring to room temperature before using.