Roasted Red Bell Pepper Vinaigrette

You ask my daughter what is her mom very good at. She will say without even blinking her eyes "Cooking and Baking". I actually don't like it when she says that or anyone introduces me with a tagline of good cook and baker. These two attributes are just part of me and not my personality. Anyways, from my kids' school, they ask for donation of desserts and other stuff for Teacher appreciation dinner every fall. I have made few things in the past years but didn't want to volunteer this time. But, my kid came with the request form and asked me to make something this time too and I couldn't disappoint her. After back and forth emails with the organizer, I was asked to make a salad of my choice.  Dressing was also my choice and I went with this roasted red bell pepper vinaigrette which became a big hit at home.

One Year Back - Homemade Cake Mix
Two Years Back - Eggplant Curry in spicy coriander sauce
Ingredients: 
Roasted Red Bell Pepper - 2 drained (Or use fresh red bell pepper and roast them)
Garlic - 4 pods
Red Wine Vinegar - 1/2 cup
Black Pepper powder - 2 tsp or to taste
Salt - 1 tsp or to taste
Sugar - 1 - 2 TBSP
Hot Sauce - 1/2 tsp (optional)
Extra Virgin Olive Oil - 3/4 cup (You can use 1 cup, but I reduced it a bit)
Italian seasonings - 2 tsp crushed

Method:
Take all the ingredients in a food processor or blender jar except olive oil and vinegar. Make a puree by adding vinegar slowly. At the end, slowly stream in extra virgin olive oil. Adjust the salt if required. Serve with your favorite salad.

Notes:
This stays fine in the refrigerator for up to 2 weeks. Oil settles at the bottom and needs stirring before serving.

Enjoy.