Aired May 17, 2009
2 tablespoons sugar
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
4 cloves garlic, finely chopped or grated
1/2 red bell pepper, grated (about 1/4 cup)
1/2 small Spanish or sweet onion, grated (about 1/4 cup)
1/2 teaspoon hot pepper, such as jalapeo, grated
Zest and juice of 1 lemon
3/4 cup white wine vinegar
1 cup extra virgin olive oil
1 cup canola oil
In a medium-size mixing bowl, combine the salt, sugar, oregano, pepper, garlic, bell pepper, onion, hot pepper, lemon zest and juice, and vinegar. Pure the ingredients together with a hand blender for about 30 seconds. (If you dont have a hand blender, combine the ingredients in a regular blender). With the blender running, stream the oils into the bowl and mix until incorporated.
The marinade can be used immediately or stored for up to 4 days (the dressing may separate if left in the refrigerator, just zap it back together in the blender).