Ingredients
- 4 blocky red bell peppers, about 6-8 ounces each
- 1/2 cup fresh squeezed orange juice
- 4 tablespoons sherry wine vinegar
- 1 teaspoon coarse salt
- 1/8-1/4 cups EVOO (I used a Spanish one)
- Fresh rosemary needles
- Toasted crushed fennel seeds, coriander seeds and whole white peppercorns (optional)
- 1 teaspoon zested orange peel (optional)
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