This infused oil, adapted from Molly O’Neill’s recipe for The New York Times, adds a sweet and mellow flavor to the classic vinaigrette. It’s also a tasty finishing touch drizzled over grilled chicken, fish, and vegetables. We even sprinkled it over warm German-style potato salad with delicious results.
- 6 medium to large red peppers
- 1 cup olive oil
- 1 cup canola oil
- 1 cup extra virgin olive oil
- Preheat the oven to 350°F. Rub each pepper lightly with some of the olive oil and roast all of them them until tender but not brown, 50 minutes to 1 hour.
- If you have a gas grill or gas stovetop, you can put the oiled peppers right on the grates of the hottest, highest flame you have and allow it to blacken all round, moving with the large tongs.
- Either way you cook it, place the warm peppers in a bowl and cover with plastic wrap. Cool to room temperature. Peel off the skin. Cut and remove the stems and seeds. It’s fine if there is a little burnt skin left on the peppers. Do not rinse the peppers.
- Transfer the peppers to a food processor or blender. Process or blend until smooth. With the motor running, slowly drizzle in the canola oil, then the remaining olive oil and extra-virgin olive oil. Use immediately or refrigerate the oil in a tightly covered container for up to 1 week.