Roasted Red Pepper Spread

Name: Roasted Red Pepper Spread
Total time: 10 min
Yield: A little over 21 ounces
Cuisine: italian
Ingredients: 3 7-ounce jars roasted red peppers, drained; 3 tablespoons olive oil; 3 tablespoons minced fresh Italian parsley leaves; 1 1/2 tablespoons fresh lemon juice; 3 teaspoons capers, drained; 2 medium cloves garlic, smashed, peeled and mashed to a paste; 1/2 teaspoon kosher salt

By Barbara Kafka

Total Time: 10 minutes
Rating: 4(39)
Comments: Read comments

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Ingredients

Yield:A little over 21 ounces

37-ounce jars roasted red peppers, drained
3tablespoons olive oil
3tablespoons minced fresh Italian parsley leaves
1½tablespoons fresh lemon juice
3teaspoons capers, drained
2medium cloves garlic, smashed, peeled and mashed to a paste
½teaspoon kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
Arrange drained peppers on a double layer of paper towels; let dry.
Step 2
Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
Step 3
Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
Step 4
Check the seasonings and adjust as necessary.
Step 5
Serve with crudites.

Tip

For crudites: 2 large heads of fennel, with tops and tough outer leaves trimmed, cut into ¼-inch-thick wedges around the core so that the slices hold together; 2 Japanese cucumbers, sliced on the diagonal into ¼-inch-thick pieces, and 6 large heads Belgian endives, bottom trimmed and outer leaves removed and discarded, and other leaves carefully separated and used.