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Roasted Pepper & Marmalade Vinaigrette

As featured in the Brattleboro Reformer's Scene And Herd.

Makes 2 1/2 cups
Store tightly sealed 2 to 3 days in refrigerator.


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).


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