Reviewed: Oct. 11, 2009

Delicious. Could be used as dressing, marinade or a sauce. I pan fried the peppers instead and I didn't have red wine vinegar, so I used apple cider vinegar. I also left the skins on.

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cyfarian

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Reviewed: Jan. 19, 2009

I did not care for this, I am not sure if it was because of the oil or not? I had to throw it out but my husband said it tasted a lot like 1,000 island dressing if you added relish? Not what I was hoping, but thanks

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sheryl

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Reviewed: Dec. 29, 2008

I think this is a good jumping off point, but it didn't quite nail it for me. Maybe some more garlic, a little lemon juice and...maybe a couple of blended kalamata olives? I'll have to give that a try and report back!

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LDIERKES

Cooking Level: Intermediate

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Reviewed: May 6, 2008

this is one of the best sauces ive ever tasted. i followed recipe exactly except i grilled the peppers. i used it on grilled fish and as a salad dressing. i am on southbeach diet so it fit right into plan. great recipe!!

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susan

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Reviewed: Aug. 13, 2007

Yummy!! I used bottled roasted peppers and this turned out great! I drizzled over grilled romaine lettuce, pecans, and a little feta cheese. AND...it stayed good for a few days in the fridge!!

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Anuja

Cooking Level: Expert

Home Town: Libertyville, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 4, 2007

excellent with stuffed portabellas

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kiddickey

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Reviewed: Feb. 4, 2007

great easy and flavorful dressing. Fresh roasted peppers are just that much better although you can used jarred. Great on pasta, too, like another reviewer said.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 1, 2007

I made this to go on mixed salad greens, but I didn't like the consistancy for a salad dressing. It tastes really good, but I think I will put it on some broiled fish tonight. Thanks for the recipe.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Jul. 10, 2005

Very good dressing. I used it as my dressing for a pasta salad. I added a little more mayo and tossed the dressing with pasta, chopped roasted pepper, grilled asparagus, fresh mozzarella cheese, grated parmesean, kalamata olives and fresh chopped basil.

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KBRANDING

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Reviewed: Jan. 25, 2005

Top notch!! I never roasted bell peppers before, so I wasn't sure how to prepare them before roasting (cut in half? seeded?). Just put the whole pepper in the oven (i.e., after rubbing on the olive oil). I cut the fat in half by reducing the olive oil to 1/4 cup (and thereby reducing the red wine vinegar to 1/8 cup so it wouldn't be overwhelming). I thought 3 cloves of garlic would be too much, so I reduced them to 2. I added 1/8 tsp. salt, and 1/16 tsp. pepper. I would make all these adjustments again - it turned out wonderfully! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2004

This was an okay dressing. It was very thick and glumpy, way too garlicky and needed to be sweetened up. Probably wont make this again.

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Sarah Stephan

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Aug. 20, 2003

This dressing is fabulous. It was super simple. It looks, smells and tastes wonderful, slightly sharp and tangy. I took it to a potluck and received several compliments (1 from a "red pepper hater"). I also used it instead of mayo on wrap sandwiches - just wonderful.

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