Roasted Red Pepper Spread
★★★★★ 1 vote5
2 jar(s)7 oz each roasted red peppers, drained
2 Tbspfresh italian parsley, minced
1 Tbspfresh lemon juice
2 tspcapers, drained
1 mediumgarlic clove mashed with 1/4 teaspoon kosher salt
sprig(s)fresh basil for garnish, optional
How to Make Roasted Red Pepper Spread
- 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,