Roasted Red Pepper Spread

Gail Charbonneau


This recipe keeps in the refrigerator in a closed container up to five days. You can also half it for a smaller group.

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makes 2 cups


10 Min


Food Processor


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

Directions Step-By-Step

Arrange the drained peppers on a double layer of paper towels and let them dry while preparing the recipe.
Combine the remaining ingredients in the work bowl of a food processor. Process until the parsley and capers are finely chopped.
Add 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.
Taste for seasonings and adjust. Drain any excess liquid. Serve at room temperature with crostini, baguette slices or bagel chips,

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy