A good salad is a prelude to a great meal. This dressing has a bit of heat that makes you want more!
Using a blender is a quick and easy way to make most salad dressings.
Here are two of my favorite hot sauces I use to give heat to food. Unlike Tabasco, which is based with vinegar, these sauces are pureed peppers and have cleaner taste and lasting heat. Can be purchased in Asian food markets or your grocery store.
Using sweet colored peppers give this dressing more vibrant color and sweeter taste than using green bell peppers.
Yield: Makes 1 1/2 pints
2 cups olive oil
1/2 cup red wine vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons tomato paste
1/2 teaspoon oregano
1 red bell peppers, sliced
1/2 small onion
1-2 garlic cloves
2 tablespoons chili sauce (as seen above), start with 1 Tablespoon and adjust heat to your taste.
Put all the ingredients into a blender, blend for 1 minute. Store in a jar with a lid and refrigerate up to a week.
Great with grilled fish.