Tastes of Summer (2003)

See Also
  Yellow-pepper Vinaigrette

The Chef
Jimmy Bradley of the Red Cat, the Harrison, and the Mermaid Inn

Yields enough for 8

4 yellow peppers, charred on the grill, peeled, seeded, and coarsely chopped
1⁄2 cup rice-wine vinegar
9 cloves garlic, coarsely chopped
Pinch of saffron threads
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup plus 1 tablespoon olive oil
Salt and freshly ground black pepper

Cooking Instructions
Place the peppers, vinegar, garlic, saffron, honey, and mustard in the bowl of a food processor, and process for 30 seconds. With the motor running, add the oil slowly until it emulsifies. Season to taste with salt and pepper.