Ingredients
- 6 whole piquillo peppers
- 1/2 cup canola or vegetable oil
- 2 tbsp sherry vinegar
- 1 clove garlic
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting recipe.
- Transfer all ingredients to a medium sized glass flip top jar and blend using an immersion blender until the ingredients have reached a smooth consistency.
- Allow flavors to meld in the refrigerator. Store in the refigerator as you would any other salad dressing.