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.

★★★★★ 1 vote
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


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