Roasted Red Pepper Spread
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- 2 jar(s)
- 7 oz each roasted red peppers, drained
- 2 Tbsp
- fresh italian parsley, minced
- 1 Tbsp
- fresh lemon juice
- 2 tsp
- capers, drained
- 1 medium
- garlic clove mashed with 1/4 teaspoon kosher salt
- fresh basil for garnish, optional
1Arrange the drained peppers on a double layer of paper towels and let them dry while preparing the recipe.
2Combine the remaining ingredients in the work bowl of a food processor. Process until the parsley and capers are finely chopped.
3Add the peppers and process using the on/off pulses, until peppers are coarsley chopped. Stop several times to scrape down the sides of the bowl. Make sure the mixture is evenly chopped.
4Taste for seasonings and adjust. Drain any excess liquid. Serve at room temperature with crostini, baguette slices or bagel chips,