These dressing are easy, quick and may be used for salads, fish, tacos, and other applications that work well with their flavor profile.
You can blend them up and hold in squirt bottles refrigerated.
Previously posted was “One Chicken Three Meals” in which one dish was roasted chicken enchiladas using the two dressings to complete the plate. While roasting the chicken I also added a mother batch of chiles, tomatoes, turnips, and beets to roast of which the roasted red peppers were used in the preparation but you can get both roasted red peppers and green in most grocery stores in either jars or cans.
Pictured at the top of this post is a salad of Ahi tuna, seared with the roasted red pepper dressing , fresh garden greens, nasturtium leaves and flowers, olives, scallions, radishes, roasted beets, dressed with a little lemon juice and extra virgin olive oil.
Knife and cutting board, mixing bowl, food processor, plastic squirt bottles
Roasted Red Pepper Goat Cheese and Fetta
1 cup roasted red chiles
2 oz. goat cheese
2 oz. feta cheese
Salt and black pepper to taste.
Roasted Green Chile Jalapeno and Cilantro
1 cup cilantro leaves
1 tbsp. lemon juice
2 cups of roasted green chiles
2 to 6 jalapenos depending on your heat tolerance
Salt and Black pepper to taste
1. For each dressing place all the ingredients into a food processor and puree until all the ingredients are emulsified.
2. Place into plastic squeeze bottles for refrigeration