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Recipe Red Goddess Dressing

medtran49

medtran49

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INGREDIENTS
1 blackened, peeled and seeded red bell pepper, roughly chopped
1/4 cup sweet onion or 1 shallot, minced
1 medium garlic clove, minced
1 Tbsp minced fresno, red jalapeno or red serrano depending on heat desired
4 Tbsp plain yogurt, reserve 1 Tbsp for later use if needed
1 Tbsp apple cider vinegar
1 tsp fresh lemon juice
Salt and pepper to taste
1/4 cup extra-virgin olive oil

Add all ingredients to a food processor or blender, except the EVOO and reserved tablespoon of yogurt, and process to puree, scraping down as needed. Place puree in a bowl and whisk in the EVOO. Add reserved yogurt if needed. Cover and place into refrigerator for at least an hour.

Can be made a day ahead. Will keep for 3 or 4 days covered in refrigerator.

NOTE: Since i was using a fresno, we blackened, peeled and seeded it too. I used the whole thing except for the tip and the stem. The dressing was just on the too spicy side for me, but Craig liked it
 
What a wonderful way to use sweet red peppers. And you use yoghurt rather than mayo which suits me! Lovely accompaniment with prawns (shrimp) I am sure.
 
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