Ingredients
- 2 yellow peppers
- 1 ounce champagne vinegar
- 2 ounce olive oil
- 2 ounce vegetable oil
- 2 ounce Salt and pepper
Preparation
Baking Directions:
Remove top of peppers with a knife.
Remove all seeds from inside.
Place peppers flat side down on a baking sheet.
Roast peppers in a 500 degree oven.
When skins begin to turn black remove from oven and place in a small bowl.
Cover bowl with plastic wrap so that the peppers can steam in their own heat.
When the peppers are cool enough to handle, remove from bowl and remove the skins.
Place the skinless roasted peppers in the smoker for 20 minutes.
Remove peppers from smoker and place in blender.
Puree the peppers and with the blender running add the vinegar.
Then slowly add the 2 oils.
Season the vinaigrette with salt and pepper.
Remove vinaigrette from blender and allow it to cool.
