roasted red pepper spread

Name: Roasted Red Pepper Spread
Prep time: 10 min
Cuisine: American
Ingredients: 2 jar(s) 7 oz each roasted red peppers, drained; 2 tablespoon(s) fresh italian parsley, minced; 1 tablespoon(s) fresh lemon juice; 2 teaspoon(s) capers, drained; 1 medium garlic clove mashed with 1/4 teaspoon kosher salt; sprig(s) fresh basil for garnish, optional

(1 RATING)

32 Pinches 1 Photo

Gail Charbonneau

The Villages, FL

Updated on Aug 21, 2012

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

Rate

prep time 10 Min

cook time

method Food Processor

yield makes 2 cups

Ingredients

2 jars 7 oz each roasted red peppers, drained
2 tablespoons fresh italian parsley, minced
1 tablespoon fresh lemon juice
2 teaspoons capers, drained
1 medium garlic clove mashed with 1/4 teaspoon kosher salt
sprig fresh basil for garnish, optional

How To Make roasted red pepper spread

Step 1

Arrange the drained peppers on a double layer of paper towels and let them dry while preparing the recipe.

Step 2

Combine the remaining ingredients in the work bowl of a food processor. Process until the parsley and capers are finely chopped.
Step 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.
Step 4

Taste for seasonings and adjust. Drain any excess liquid. Serve at room temperature with crostini, baguette slices or bagel chips,
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