Roasted Red Pepper Spread

Name: Roasted Red Pepper Spread
Ingredients: Three 7-ounce jars roasted red peppers, drained, or 5 home-roasted bell peppers (see sidebar, opposite); Three 7-ounce jars roasted red peppers, drained, or 5 home-roasted bell peppers (see sidebar, opposite); 3 tablespoons olive oil; 3 tablespoons minced flat-leaf parsley leaves; 1½ tablespoons fresh lemon juice; 3 teaspoons drained capers; 2 cloves garlic, smashed, peeled, and crushed into a paste; 2 cloves garlic, smashed, peeled, and crushed into a paste; ½ teaspoon kosher salt

Preparation info

Makes
3 Cups

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This quick-to-assemble roasted red pepper spread is a fine accompaniment to crudités. Paper napkins, ice, sodas, and mixers complete the shopping list for a cocktail party.

Ingredients

Three 7-ounce jars roasted red peppers, drained, or 5 home-roasted bell peppers (see sidebar, opposite)
3 tablespoons olive oil

Starter
Side dish
Gluten-free
Vegan

Method

Arrange the drained peppers on a double layer of paper towels; let dry.

Process the remaining ingredients in a food processor or blender until the capers and parsley are very finely chopped.

Add the peppers and pulse until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure the mixture is evenly chopped.