Roasted Red Pepper Spread

Gail Charbonneau

By
@charbsbeach

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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Serves:

makes 2 cups

Prep:

10 Min

Method:

Food Processor

Ingredients

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
sprig(s)
fresh basil for garnish, optional

Directions Step-By-Step

1
Arrange the drained peppers on a double layer of paper towels and let them dry while preparing the recipe.
2
Combine the remaining ingredients in the work bowl of a food processor. Process until the parsley and capers are finely chopped.
3
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.
4
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