Roasted Red Pepper Spread

Name: Roasted Red Pepper Spread
Prep time: 10 min
Total time: 10 min
Yield: makes 2 cups
Cuisine: American
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

By Gail Charbonneau
@charbsbeach

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

Rating:

★★★★★ 1 vote5

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
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How to Make Roasted Red Pepper Spread

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,

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