1-Start: Start by preheating your oven to 450ºF and lining a sheet pan with parchment paper for easy cleanup. Halve the 2 red bell peppers, remove the seeds and stems, and place them cut side down on the pan. Roast them for 20 to 25 minutes until the skins blister in spots, then let them cool on the pan for about 10 minutes.

2-Blend: Once cooled, transfer the peppers to a blender along with the 3/4 teaspoon of kosher salt and 1/4 cup of white balsamic vinegar. Begin blending on a low speed and gradually increase to high until the mixture is smooth, which takes about 30 to 45 seconds. Slowly drizzle in 1/2 cup of the extra-virgin olive oil and blend again until everything is emulsified.

3-Taste: Taste the dressing and add the remaining olive oil if needed, along with more salt to suit your preferences. Give it one final blend, then pour it into a storage jar. Remember, the peppers don’t need to be peeled if they’re just blistered; this keeps things simple while maintaining that smoky flavor. For tips on roasting veggies perfectly, visit how to roast peppers.

4-First, gather your ingredients to make the process flow smoothly, ensuring the roasted red peppers are ready for blending. Second, place them in the blender with the salt and vinegar as outlined. Third, blend on low then high for the best texture, scraping down the sides if necessary.

5-Fourth, adjust the seasonings after the initial blend to get it just right. Fifth, if you want a thinner consistency, add a bit more oil or water. Sixth and final, store it in the fridge and let it sit for flavors to meld; it’s ready to use in about 30 minutes total time.