Spicy Vinaigrette-ed Chicken, Pork, or Fish

3 tablespoons olive oil
5 Kalamata olives, pitted (other brine type work OK too)
2 teaspoons capers
1 teaspoon green peppercorns
1 garlic clove, minced (or more
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar, or to taste
2 oil packed sun dried tomatoes, chopped (about two
good tablespoons-full)
1 tablespoon water
2 tablespoons chopped drained bottled roasted red peppers
1 tablespoon chopped scallion

Combine the ingredients and emulsify in a blender (or with a hand-blender). Warm and serve over simply sauteed or baked chicken, fish, or pork chops.