Salsa Salad Dressing with Roasted Red Peppers

Vanessa LaBranche, Project Bread

School Lunch

School Lunch

Salsa Salad Dressing with Roasted Red Peppers

Salsa has delicious, tomatoey flavor, which makes a great foundation for a salad dressing. Using a good quality one, will result in the best results.

In this recipe, very basic ingredients are used with the addition of roasted red peppers. By using roasted red peppers, it lends a sweet and smoky taste to elevate the flavor a bit more.

If you are adventurous, roasted garlic can be used instead of raw, but this is optional. Just know, if you do, you will not be disappointed. Delish!

black bean corn salad with salsa dressing
black bean corn salad with salsa dressing

YIELD: 40 portions, 1 oz. servings


2 large red peppers, roasted (about 2 cups)

2 cups salsa

2 small onions, roughly chopped

¼ cup red wine vinegar

4 cloves fresh garlic

2 tsp kosher salt

1 cup extra virgin olive oil


  1. Preheat oven to 425F.
  2. Rub a tablespoon of the olive oil onto the red peppers and place on a sheet pan. Let roast in the oven until blackened. This process should take 20-25 minutes.
  3. While the peppers are roasting, place the rest of the ingredients into a blender, except the remaining olive oil. When the peppers have finished roasting, allow to cool slightly until cool enough to handle.
  4. Roughly chop the peppers, discarding the seeds. Place into the blender with the rest of the ingredients.
  5. Turn your blender on medium speed and then slowly drizzle in the olive oil until it becomes creamy and emulsifies.
  6. Serve immediately, or store in an air-tight container and or refrigerate until ready to use.


Calories 56 calories Saturated Fat 0.75 g Sodium 170mg Carbohydrate 2.1 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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