Courtesy of Chef Dava Parr
I devised this vinaigrette to serve over grilled potato slices and melted cheese at the Paonia Mountain Harvest Festival last year. Serve over roasted chicken, roasted veggies, corn, beef tenderloin, goat cheese and crackers or an omelet.

2 sweet red peppers
1 red chile pepper
Olive oil for sautéing
½ chopped onion
1 clove garlic
1 whole peeled tomato
½ chipotle pepper (from a can of chipotle in adobe
sauce)
1 cup chicken stock or water
1 teaspoon ground cumin
1 teaspoon ground oregano
Salt and pepper
2 teaspoons apple cider vinegar
2 tablespoons apple juice
¾ cup olive oil for puree

Roast peppers over a hot flame or under your broiler until skin is blistering black but not charred. Cover to let cool and remove skin and seeds. In a sauce or fry pan, sauté onion, garlic, tomato and half a chipotle in olive oil. Add stock, cumin, oregano, salt and pepper, vinegar, apple juice and roasted peppers. Let simmer for 10 minutes, cool. Pour into a blender and puree while adding olive oil in a slow stream.