Getting your player ready...
Chef Dustin Brafford of Opus restaurant in Cherry Creek created this recipe. You can store it in a sealed jar in the refrigerator for several weeks after making it. It can be served immediately, but the flavors will intensify if you make it a day ahead.
Ingredients
3 cloves garlic
½ red spring onion
2 tablespoons soy sauce
1 cup sherry vinegar
3 fire-roasted green peppers (skin and seeds removed)
1 teaspoon black pepper
3 cups salad oil
Directions
Mix first six ingredients in blender, then slowly add salad oil to blender to emulsify.
