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16-ounce jar fire-roasted red peppers with their juices 1 tablespoon Sherry vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup extra-virgin olive oil Garnish: parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled [...]
Read the recipe at epicurious.com
