6 banana peppers
1 tbsp unrefined, virgin coconut oil (warmed to liquid)
1/3 cup olive oil
1/4 cup red wine vinegar
2 tbsp fresh orange juice
1 tsp fresh orange zest
2 tsp lime juice
2 tsp raw, wild-harvested honey (can sub equal amount of any natural sweetener you like, or skip it altogether)
Fine-ground sea salt and pepper to taste
*Don’t have any banana peppers? Try this recipe with 1 roasted red pepper or 1 roasted poblano pepper instead (add 1/4 seeded, raw jalapeño for some kick) .
1. Preheat oven to 350°F.
2. Slice peppers in half lengthwise and remove stems, ribs and seeds.
3. Place peppers face up in a glass baking dish and drizzle with melted coconut oil. Season with salt and pepper and roast for 30 minutes.
4. Transfer to blender and add olive oil, red wine vinegar, fresh orange juice, orange zest, honey, lime juice, and blend until super smooth. Season with salt and pepper to taste.
5. You can use the vinaigrette warm or chill in the fridge for at least 2 hours for use as a dressing for greens. Give it a good shake or re-blend if it separates (which preservative/thickener-free homemade dressings will do). Remember, a little goes a long way and it’s fantastic paired with cooling veggies and sweet greens, sprouts, grains and legumes.