Raw Yellow Pepper Vinaigrette
- 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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