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1 medium Red Pepper
1/3 cup Wine Vinegar
1 cup Olive Oil
1 medium Garlic Clove, Minced
1/3 cup Chives, Finely Chopped
Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem.
Blend red pepper, vinegar, and garlic until pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste.
1/3 cup Wine Vinegar
1 cup Olive Oil
1 medium Garlic Clove, Minced
1/3 cup Chives, Finely Chopped
Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem.
Blend red pepper, vinegar, and garlic until pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste.