1 large yellow bell pepper, finely chopped (about 1 cup)
4 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 teaspoons warm water
Pinch of sugar
In a medium bowl, whisk together all of the ingredients until combined well. The vinaigrette will keep, tightly covered, in the refrigerator for about 3 days.
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