As featured in the Brattleboro Reformer's Scene
And Herd.
Makes 2 1/2 cups
Store tightly sealed 2 to 3 days in refrigerator.
Ingredients:
1 or 2 tablespoons Purple Chef™
Tomato Marmalade or Jalapeno & Tomato Marmalade (more
to taste)
2 cloves garlic
1 shallot
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/4 cup sherry wine vinegar
salt and pepper to taste
1 teaspoon sugar
1 roasted red or yellow pepper, drained from a jar or fresh
roasted
2 cups olive oil or one cup olive and one cup canola oil
In a food processor or blender, puree all ingredients except
the olive oil. Slowly add the oil with the machine running
until the mixture is thoroughly emulsified (of even consistency).
